Tuesday, 10 August 2010

Double Bran Fig Muffins with Cranberries

It's good to have some muffins around the house, for quick breakfasts or between-meal snacking. They should be reasonably healthy and not veer too closely to the cupcake category. Ideally they should have some good whole grains in them. Fibre makes a tummy happy.
These muffins are loaded with fibre goodness and are quite delicious to boot. I use liners as I am lazy and hate scrubbing the pan, but go ahead and make them as you like. Just remember to always drink lots of water when consuming whole grains. Your tummy will thank you.

Double Bran Fig Muffins with Cranberries
adapted from Esther Brody, 500 Best Muffin Recipes

¾ cup whole wheat flour
½ cup natural bran (wheat)
½ cup oat bran
⅓ cup wheat germ
⅓ cup packed brown sugar
1 tsp baking powder
½ tsp baking soda
½ tsp cinnamon
¼ tsp salt
1 egg
1 cup buttermilk
¼ cup vegetable oil
¾ cup chopped dried figs
½ cup dried cranberries


Preheat oven to 375°F (190°C).

Grease or line an eight cup muffin tin or 6 cup Texas tin.

In a bowl, combine the all dry ingredients except the fruit. Make a well in the center.

In another bowl, whisk together the egg, buttermilk, and veg oil. Set aside 3 tbsp of the dried fruit, add the rest to the wet mixture.

Combine the wet and the dry ingredients carefully, do not overmix.

Spoon (an ice-cream style disher works well) batter into the prepared pan. Top with reserved fruit.

Bake in the pre-heated oven for 20-25 minutes.