My favourite things to eat for breakfast are baked goods that find themselves somewhere on the continuum between bread and cake. These have just enough sweetness to be comforting first thing in the morning, and are low enough in fat and high in enough in bran and raisins and general wholewheatiness to make you feel smug for the rest of the day. Though if you’re me, you’ll eat them hot, with lumps of melting butter, and some jam. You don’t have to, though – Nik praises them cold and plain.
The batter makes tons – enough batter for about 45 small muffins or 24 big ones. (I got the recipe from Hayley’s granny, who makes dozens, and dispatches them in bagfuls to her prodigious children and grandchildren.) But even if you’re baking for one, the beauty of these is that you can make the batter and leave it in the fridge for up to a month, so you only need to bake as many as you need. Oh – and a last note on ingredients: in the UK, I found it difficult to source buttermilk and bran, so substituted some watered-down plain yogurt and wheatgerm, which worked just as well.
Bran raisin muffins
3/4 cup (187,5 ml) oil
2 cups (500 ml) brown sugar
4 cups (1 litre) buttermilk
2 cups (500 ml) bran
250 g raisins
3 cups (750 ml) white flour
2 cups (500 ml) wholewheat flour
1 tsp (5 ml) salt
5 tsp (25 ml) bicarbonate of soda
Preheat the oven to 200 °C. Beat the eggs, oil, sugar and buttermilk. Mix in the bran and raisins. Add the rest of the dry ingredients and give it a good stir. Spoon out the mixture into a greased muffin tray or paper muffin cups. Bake for 20 minutes, or until a skewer comes out clean.