When I was a girl my mum took my sisters and I to visit our maternal grandmother in Timaru in the Canterbury region of New Zealand. We stayed in her little brick house with the outdoor toilet and sturdy kitchen table for a few days catching up on family news and as always with Nana Joyce, laughing a lot.
One evening we were all a little peckish after dinner so Nana whipped up some bran muffins to fill the gap before bed. They were the best muffins I'd ever tasted and even as a child I just knew I had to get her to write down the recipe for me. And she did.
We haven't had much bran in the kitchen in the last few gluten free years. I hadn't really given this recipe any thought until one day last week I decided that one of Nana's muffins was long overdue so I added BRAN to my shopping list.
I love these muffins, they're sweet and nutty and have an almost caramel like flavour.
1 oz / 30g butter
1/2 C brown sugar
3 Tbsp golden syrup or agave syrup
1/2 tsp baking soda (bicarb)
1 C milk of your choice, I use almond
1 C flour (I use spelt or wholemeal)
1/4 raisins or sultanas (optional)
1 C good quality wheat bran
1 tsp baking powder
Preheat oven to 200 degrees centigrade. Melt butter, sugar, and golden syrup in a pot until brown and bubbling. In a separate bowl dissolve baking soda in milk then add to the butter and sugar mixture. Add the remaining ingredients and mix together. Pour into greased muffin tins and bake for 10 - 15 minutes.
Perfect for a breakfast on the go, a school lunch box, or with a cup of tea...
which is just how I like to enjoy mine - in one of Nana's cup and saucers.