KCB 4.14: Fruity Bran Muffins
Fruity Bran Muffins
Muffins are light and quick to prepare. These little breads are baked in special deep, round muffin tins and served hot for breakfast. This recipe comes from Govinda's Bakery in Los Angeles. Mix the ingredients swiftly, as overmixing will produce tough, coarse muffins.
• PREPARATION TIME: 10 minutes
• BAKING TIME: 20 minutes
• YIELD: 6 muffins
• BAKING TIME: 20 minutes
• YIELD: 6 muffins
• 1/2 cup (125 ml) raw sugar
• 1 1/2 cups (375 ml) wholemeal flour
• 1 cup (250 ml) mixed dried fruit
• 2 cups (500 ml) bran at least
• 1 cup (250 ml) cold milk
• 1 tablespoon (20 ml) melted butter
• 1 tablespoon (20 ml) golden syrup (or dark corn syrup)
• 1 tablespoon (20 ml) water
• 1 1/2 teaspoons (7 ml) baking powder
• 1 1/2 cups (375 ml) wholemeal flour
• 1 cup (250 ml) mixed dried fruit
• 2 cups (500 ml) bran at least
• 1 cup (250 ml) cold milk
• 1 tablespoon (20 ml) melted butter
• 1 tablespoon (20 ml) golden syrup (or dark corn syrup)
• 1 tablespoon (20 ml) water
• 1 1/2 teaspoons (7 ml) baking powder
* * *
1. Combine the sugar, flour, fruit, and bran in a bowl and set aside.
2. Reserve 1 tablespoon (20 ml) milk. Combine the rest of the milk with the melted butter in a small bowl. Add the golden syrup, combine, and add to the bran mixture.
3. Heat the water and the reserved milk in a small saucepan. When hot, add the baking soda. When the mixture froths, pour it into the bran mixture. Mix in quickly and thoroughly. The mixture should be fairly moist. (Some additional milk may be required.)
4. Spoon into a greased muffin tray and bake at 180°C/355°F for 20 minutes or until the muffins are golden brown. Serve hot.
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