Raisin Bran muffins
⅔ cup bran flakes
⅓ cup milk of choice
1 large egg
150g flour
3 tablespoons light olive oil
9 tablespoons milk of choice
1 tablespoon date syrup (or agave syrup, molasses, golden syrup - Molasses will give a stronger, earthier taste).
100g soft brown sugar
150g self raising flour
Handful raisins
1 teaspoon baking powder
Preheat oven to 180 c
Makes 4 muffins, just double the recipe to make 8. They freeze well!
- Place the bran flakes and the ⅓ cup of milk in a bowl, leave to onside for the bran flakes to absorb all the liquid.
- Place all the other ingredients (EXCEPT the raisins) in a blender or a mixing bowl if you’re mixing by hand.
- Add the soaked bran flake mixture and blend.
- Stir in a generous handful of raisins.
- Divide into 4 muffin cases and bake for around 20 mins in the centre of the oven. (All ovens vary, this is what it takes in mine. You want the top to be firm and springy to the touch, and a skewer poked in the middle comes out clean (ie no uncooked batter on it).
- They don’t need icing, but if you want to - Mix 2 tablespoons of icing sugar with a little juice from a fresh lemon (add little by little so you get the desired consistency) then drizzle over the top of the muffins.
(if you are going to freeze them, don’t ice them before freezing)
Perfect for picnics, lake swimming or lazy sunday mornings. Enjoy!
And for those warmer mornings, a super simple, but yummy & nutritious smoothie.
STRAWBERRY CHEESECAKE SMOOTHIE
100g strawberries (from the fridge, or frozen for a thicker, more ice creamy texture)
50g cream cheese
200ml milk of choice
20g cashew nuts (soaked overnight if possible!)
2 medjool dates pitted.
Place in the blender, and blitz!