Usha Singh
After much thought and a dozen cancelled “Draft Posts” of this recipe, I have decided to post my recipe for “Bran & Flax-seed Meal Muffins”. My recipes for cakes & etc, are all egg-less and egg-less is not always the nicest and that is the reason for my reluctance in posting any of my cake, muffin & etc recipes. As I have always said-my sons are my worst critics and they do not understand why I have to bake without eggs, hopefully when they are a bit older they may understand (now they are just 30 and 32). My sons eat cakes & etc with eggs, so for them the egg-less varieties just “don’t add up to much”. This is one of my favourite recipes, because to date it has never failed to impress me, but as I only eat cakes & etc without eggs I think I am easy to impress. Over the years I have substituted, added-subtracted-divided and multiplied ingredients in this recipe and this is “The One” that I am happy with and sticking to.
Bran & Flax Seed Meal Muffins
300ml brown bread flour
500ml digestive bran
200ml flax seed meal
200ml brown sugar
5ml salt
15ml bicarbonate of soda
5ml mixed spice
5ml cinnamon
250ml of dried fruit (your choice I like dates or cranberries)
100ml chopped pecans or flaked almonds (optional
150ml oil
250ml buttermilk
250ml fat free milk
250ml water
Method
- Combine the dry ingredients in a large bowl and mix well with a spatula, to ensure that the flours and spices are all well mixed
- Toss in your choice of dried fruit and nuts, and once again, mix thoroughly so that the flour coats the dried fruit, thus preventing it from sinking when baking
- Mix the wet ingredients in a large mixing bowl, and fold into the dry ingredients ensuring to incorporate all the ingredients
- This mixture will yield you 36 medium size muffins
- Spoon mixture into a greased muffin pan and bake at 180 for about 15-20minutes
