Description
Wheat Bran Muffins with Pistachios and Almonds, wholesome and hearty. Would you bake a batch to share or to keep?
Ingredients
Units
Scale
- 250-300 ml buttermilk
- 1 cup Demerara sugar
- 3 large eggs
- 1/4 cup oil
- 2 1/2-3 cups all-purpose flour
- 1 cup wheat bran
- Pinch of salt
- 2 1/2 tsp baking soda
- 3 crushed Weetabix (about 1 1/2 cups)
- 1/4 cup crushed pistachios
- Slivered almonds (optional, for topping)
Instructions
- Preheat oven to 350°F (175°C).
- Line a muffin tin with 14 muffin cases.
- In a large mixing bowl, beat sugar, oil, and eggs with a hand mixer until smooth and creamy.
- Add buttermilk, flour, wheat bran, salt, baking soda, Weetabix, and pistachios. Mix until just combined.
- Divide the batter evenly into muffin cases (about ¼ cup each).
- Sprinkle slivered almonds on top if using.
- Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool slightly before serving.
