Lisa Faulkner'S Bran And Blueberry Muffins – a delicious recipe with flour, natural, baking powder, bicarbonate of soda, salt, natural yogurt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["1. Line 18 sections of two muffin tins with paper cases or grease lightly with a little oil. Mix the flour, bran, baking powder, bicarbonate of soda and a little salt together in a mixing bowl.", "", "2. Add the yogurt or buttermilk, oil and vanilla to a second, smaller bowl then add the eggs and sugar and fork together until smooth. Add to the bowl of dry ingredients and fork together until just mixed.", "", "3. Add the blueberries and mix briefly, being careful not to overmix. Divide the mixture between the sections of the muffin tin.", "", "4. Bake at 200oC (400oF) Gas mark 6 for about 20 minutes until tops are firm when pressed. Lift out of the tin, transfer to a wire rack and serve while warm, or leave to cool completely."]
1662
kcal
Calories
142
g
Fat
89
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 250 g (9 oz) wholewheat flour, 200 g (7 oz) natural oat or wheatbran, 4 teaspoons baking powder, 2 teaspoons bicarbonate of soda, and more.
Yes, Lisa Faulkner'S Bran And Blueberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
