Portion/Yield:Makes 12 muffins
This muffin recipe is quick and easy. It’s a recipe passed to me from my mother, she makes these muffins in a jiffy. The flavourings what mum add is always different, it depends what she have available to use in her larder. Mum make these for breakfast however any leftovers can be enjoyed late afternoon when you need a pick me up. Mum’s top tip is that these bran muffins freezes very well. She make and bake them and once completely cooled she will pop half of them in the freezer.
My mother visited a few years ago, we had a great time chatting, walking, foraging, making and baking during her time staying with me. We visited borough market and together found the most wonderful ingredients, some of which was incredible seasonal treats. Amongst the array of incredible seasonal treats we found these wild plums. They made a perfect choice to be incorporated into this recipe. I have also added grated pears and nuts.
Ingredients & Method
- 200g All Bran flakes
- 250g plain flour
- 1tsp baking powder
- 125g light brown sugar
- Pinch of salt
- 50g chopped hazelnuts
- 2 tablespoons sunflower oil
- Zest of one lemon
- 200g coarse grated firm pears (roughly 2 pears)
- 150g wild plums, stones removed and cut in 1/4's
- 2 large free-range eggs
- 180ml buttermilk
Preheat the oven to 200°C and grease a muffin tray or use muffin cases if you prefer instead.
In a large mixing bowl weigh the flour, bran, baking powder, chopped hazelnuts, salt, sugar, lemon zest, grated pear and wild plums 1/4’s.
In a separate bowl whisk the buttermilk, egg and oil together.
Add the wet to the dry and use a large spatula to lightly fold the two together. Mum’s tip is not to over work the muffin mixture.
Spoon the mixture into the prepared trays, I fill them all the way to the top as it does not rise too much.
Bake the muffins for 30 minutes, turn the oven down to 180°C for the last 10 minutes of the baking time so that they do not brown too quickly or too much.