142

Calories per serving

Blueberry bran muffins

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Preparation time 10 minutes	Serves 12
Cooking temperature 180°C (350°F)	Cooking time 18–20 minutes
ingredients	steps

250 g (8 oz) plain flour

50 g (2 oz) bran

1 teaspoon baking powder

1 teaspoon bicarbonate soda

3 eggs

1 teaspoon vanilla extract

250 ml (8 fl oz) buttermilk

50 ml (2 fl oz) rice bran, groundnut or sunflower oil, plus extra for greasing

125 g (4 oz) blueberries

Mix together the dry ingredients in a large bowl until well combined. Lightly beat the eggs in a large jug, then stir in the vanilla extract, buttermilk and oil.
Pour the wet ingredients into the dry ingredients, then add the blueberries and fold in gently using a large metal spoon until only just combined.
Using a spring-back ice-cream scoop or large metal spoon, divide the mixture among the sections of a lightly oiled or paper-case-lined 12-hole muffin tin.
Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 18–20 minutes until risen, golden and firm. Transfer to a wire rack to cool slightly before serving warm.