I haven’t baked in a while (like a couple of weeks) and it is shows. I got my muffin mixture all spooned out into the muffin papers and ready for the oven when I noticed my bowl of soaked sultanas was still on the bench. Oh well, my Sultana, Banana & Chocolate Bran Muffins just morphed into Banana & Chocolate Bran Muffins.
I also realized that 1 cup of wheat bran flakes does not equal 100 g and that’s probably why the last batch of bran muffins I made (when trying a new recipe) turned out like bricks. I’ve also run out of wheat bran flakes (despite buying 2-3 bags of it not so long ago) so I can’t do a measure. So for now, use 1 cup of wheat bran flakes – I think it is about 60 g but will add the measure in as soon as I can restock my supply.
As mentioned before, wheat bran flakes are not the cereal bran flakes, although my main source of those has been discontinued.
This recipe is adapted from a recipe from Healthy & Delicious Muffins by (Dame) Alison Holst & Simon Holst. Every muffin recipe of theirs I have tried has been a success. The original recipe (Sultana and Apple Bran Muffins) can be found on Lovely Wee Days.
My changes are:
- add the measurements in grams & mls
- use milk kefir instead of plain yoghurt
- swap the apple for 2 mashed bananas
- replace the walnuts with chocolate chips
And this recipe is my entry for the December We Should Cocoa challenge.