It’s the first week back at school and it’s a busy one! Will keep this short.
Doesn’t sound very appealling, does it? When I first heard the term I imagined a dry, tasteless cake and, frankly, that’s what my first batch turned out like. My second attempt were far nicer but, with 120ml of melted butter, hugely calorific. Then I remembered something Nigella Lawson had written in How to Eat. In California, she said, pureed prunes are often used to replace butter in recipes. Interesting…
I tried it out and it worked a treat! These muffins are gorgeous! I’m off to eat one now, actually. 🙂
Moist Bran Muffins
90g wheat bran (can be bought very cheaply in healthfood shops)
50ml plain yogurt
400g (or thereabouts) tin of prunes – drained, stoned and pureed
2 tblspn vegetable oil, plus extra to rub over muffin tin
1 egg, beaten
100g brown sugar
1 tspn vanilla essence
125g plain flour
1/2 tsp baking powder
1 tsp bicarbonate of soda
1/2 tsp salt
25g walnuts, chopped
Mix together the milk and yogurt add the wheatbran and leave to soak.
In a separate bowl add the prunes, oil, eggs, sugar and vanilla essence and whisk until combined.
Add the bran mixture and stir well.
Sieve the flour, baking powder, bicarbonate of soda and salt into the bowl. Add the nuts and raising. Stir until just combined.
Spoon mixture into an oiled muffin tin and bake in a 190oC pre-heated oven for 15-20 minutes.
When muffins are golden brown remove them from the oven and cool slightly.
Keep in a air-tight container for a couple of days. Or pop them in the freezer to keep them for longer.