3 tablespoons brown sugar
6 tablespoons golden syrup
4 cups baking bran
2 cups hot water
2 teaspoons lemon rind
½ cup canola or other oil
1 teaspoon lemon juice
1 cup natural unsweetened yoghurt
2 large eggs
¾ to 1 cup chopped walnuts
2 cups self raising flour
1 ½ teaspoons baking soda
1 teaspoon allspice
1 teaspoon cinnamon
½ teaspoon ground ginger<
¼ teaspoon salt
1 cup blueberries

Put golden syrup, brown sugar and bran into a large bowl. Add hot water and stir well to melt syrup. Leave to cool until almost cold. Meanwhile preheat oven to 200°C. Grease or spray muffin pans. Add lemon rind, oil and essence to bran mixture. Stir in yoghurt. Beat eggs and add. Sift together self raising flour, baking soda, spices and salt. Mix dry ingredients and blueberries into bran mixture, do not over-mix or beat. Spoon into prepared muffin pans, almost filling them. Bake at 200°C for 20 to 25 minutes depending on size. Makes 12 giant muffins or 24 large ones.

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