Blueberry-Bran and Dark Chocolate Muffins |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Healthy and delicious muffins for everyone (mini or otherwise). I usually make giant size ones, but mini-muffins work just as well for kids' lunchboxes or as a bite-size treat (they are quite rich if you put a lot of chocolate in them, but depends on your preference). This is my favorite muffin recipe because it yields juicy and sweet muffins which are hit with everyone. After experimenting with muffin making I decided these were the best quantities and steps! My tip is to use very dark chocolate, I tend to not go lower than 70/80% cocoa mass. Ingredients:
1 cup self-raising flour |
1/4 cup demerara sugar |
1/2 cup crushed natural bran (all bran, bran flakes etc will do and you can simply smash the cereal in a zip-lcok bag) |
1/4 cup oats (or alpen if you have less blueberries) |
100 g dark chocolate (or 1 third of a large bar, chopped) |
2 eggs, well beaten |
1/2 teaspoon vanilla essence |
1/4-1/2 cup melted butter (cooled) or 1/4-1/2 cup margarine (cooled) |
150 g chopped blueberries |
1 banana (mashed) |
Directions:
1. Mix flour, sugar and oats for a minute before adding your crushed bran and chopped chocolate pieces.
2. In another bowl, add the vanilla to your beaten eggs, then stir in the melted butter. Mash the banana and add both that and the chopped blueberries (with all their juice!) to the egg bowl. Add the wet mixture to the flour mixture and hand mix for less that a minute - you don't want a perfectly whipped muffin mix).
3. Spoon mixture into a greased muffin tin, or into mini-muffin cases (silicone cases are best!) and toss into a pre-heated 190C oven for 15 -20 minutes.
4. The mixture should yield about 10 large muffins or 15/16 mini-muffins.
5. Test them with wooden skewers, if the skewer comes out dry they're done!
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