Makes 12
INGREDIENTS
- 1 cup buttermilk
- ⅓ cup olive oil or melted coconut oil
- ⅓ cup honey
- 1 egg
- Zest of 1 lemon
- 1 ½ cups wheat bran
- 1 cup whole wheat flour
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- ¼ tsp fine-grain sea salt
- 1 punnet fresh or frozen blueberries
- 2 tsp panela sugar
METHOD
- Heat oven to 160°C and coat a 12-cup muffin tin with non-stick spray.
- In a small mixing bowl, whisk together the buttermilk, oil, honey, egg and zest. In a large mixing bowl, whisk together the bran, flour, baking powder, baking soda and salt. Pour the wet mixture into the dry mixture and mix until just combined Gently fold in the berries.
- Divide the batter between the muffin cups. Sprinkle each muffin top with panela sugar.
- Bake muffins for about 20 minutes, rotating pan halfway through baking for even browning, until a toothpick inserted into the centre of muffins comes out with just a few crumbs attached. Let muffins cool in pan on a wire rack for 10 minutes before removing from tin.
Approx. per serve: 686kJ | fat total 7.6g | saturated fat 5.6g | fibre 4.7g | protein 3.8g | carbs 24.2g
