Bran Buttermilk Muffins
These bran buttermilk muffins are wholesome and just sweet enough. High in iron and fiber
Ingredients
- ½ cup grapeseed
- ½ cup brown sugar
- 3 large eggs
- 1½ cups buttermilk
- ⅓ cup treacle
- 1 tsp vanilla
- 2 cups bran
- 1 cup buckwheat flour or whole wheat
- ⅔ cup flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
Instructions
- Preheat oven to 180 C and prepare the muffin tin with paper liners
- In a large bowl whisk together oil, sugar and eggs. Stir in treacle, buttermilk and vanilla.
- In another bowl whisk bran, flours baking powder baking soda and salt.
- Add dry mixture to wet until just combined. Don't worry if its still a bit lumpy.
- Spoon into prepared tins
- Bake for 12-15 mins until top springs back when lightly touched.
- Allow to cool slight before removing from the pan.
- These will last in a tin on the counter for a week or freeze up to 3 months
Notes
inspired by Crosby
could reduce brown sugar to 1/4 cup
variations- add extras such as mashed banana, raisins and toasted walnuts or frozen blueberries