Healthy Bran, Conference Pear and Bullace Breakfast Muffins
- 200g All Bran flakes
- 250g plain flour
- 180ml buttermilk
- 1tsp baking powder
- 125ml light brown sugar
- Pinch of salt
- 2 large free-range eggs
- 30g sunflower oil
- 200g grated firm conference pears (roughly 2 pears)
- 150g bullace, stones removed and cut in 1/4's
- Zest of one lemon
- 50g chopped hazelnuts
Preheat the oven to 200°C and grease either a 18 hole medium size muffin tray or a large 12 hole tray.
Prepare the fruits, wash the pears and bullace. Remove the stones from the bullace and cut them into 1/4's. Coarsely grate the pears.
In a large mixing bowl weigh the flour, bran, baking powder, chopped hazelnuts, salt, sugar, lemon zest, grated pear and bullace 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.
Makes 12 large or 18 medium size breakfast muffins.
Food Fanatics Tips
If you cannot find wild plums or bullace use plums or damsons instead and the buttermilk could be substitute for natural yoghurt. A grated carrot or apple could be substituted for the grated pear. These muffins freezes very well, defrost them over night.