We have a tradition of having muffins for breakfast on weekend mornings. Based on my basic muffin recipe these are easy to whip up first thing in the morning. Using a mixture of spelt and wheat flour makes the muffins more cake like (if you do not have spelt flour use all plain flour), the bran provides a good measure of fiber. Using soft dark brown sugar and leaving it slightly lumpy will produce caramelised specks in the baked muffins.
Spiced Apple Bran Muffins
- 4 ½ oz flour (I used half plain and half wholemeal spelt.)
- 1 tbs bran
- 1 ½ oz soft dark brown sugar
- 1 tsp baking powder
- ½ tsp ground all spice
- ½ tsp ground cinnamon
- pinch salt
- 1 grated apple
- 4 ½ oz milk (dairy or plant)
- 1 ½ oz sunflower oil
- Preheat the oven to GM 5/190°C/375°F. Gather and prepare your ingredients, sifting the flour and spices and removing large lumps from the sugar by crumbling them between your fingers. Set your muffin cases in a tray, ready for the oven.
- Put all the dry ingredients in a mixing bowl. Mix the apple into the dry ingredients well, so that each piece of apple is coated and not sticking to the others.
- Whisk the milk and oil together. Add the wet ingredients to the dry and fold together gently. The batter should be lumpy. Mixing should take no more than 15 folds.
- Divide your mixture into the cases. Bake for 20–25 minutes, until risen and dark golden.