Revised and updated, November 22 2011.
As regular readers might know, my diet needs quite a lot of fibre in it. I’ve tried various ways of accomplishing this, high-fibre muffins being the latest (and pleasantest by a country mile).
Having never so much as eaten a muffin (that’s the American-style muffin, not the flat English one, of which I’ve eaten many, the best toasted and filled with black pudding and bacon, in a Robbie’s pub midway between New Mills and Hayfield), never mind baked them, so this was my first attempt. Or it was, the recipe below is the second version and is far better both in taste and texture.
100g wholemeal s-r flour
50g ground linseeds
50g oat bran
100g molasses sugar
2 tsp vanilla extract
125g mixed fruit and peel
2 tsp mixed spice
2 tsp soda
2 tsp baking powder
1 egg
100g softened, unsalted butter
½ tsp salt
175ml milk
Top with Demerara sugar
The linseeds were ground to the consistency of flour using a Krups coffee grinder.
From Amazon. ***
Put the butter, sugar and egg in the mixer bowl, and cream together, before adding the rest of the ingredients and beating for 2-3 minutes.
Preheat the oven to 180C and bake for 30-35 minutes
After a week I can report that these muffins accomplish exactly what they were intended to accomplish. Taste good too.
