Description
These Maple Bran Breakfast Muffins with Crunch are the kind of thing you make once and then keep coming back to. They’re soft, lightly sweet, and just hearty enough to feel like a proper breakfast.
Ingredients
Units
Scale
- 2 cups - 500 ml unsweetened almond milk
- 1 tbsp - 25 ml vinegar
- 1 cup maple sugar (or brown sugar)
- 3 large eggs
- 1/4 cup canola oil (or any neutral oil)
- 1 1/2 cups all-purpose flour
- 1 1/2 cups whole wheat flour
- 1 cup wheat bran
- Pinch of salt
- 2 1/2 tsp bicarbonate of soda
- 3 crushed Weetabix (about 1 1/2 cups)
- Crushed pistachios, optional
Instructions
- First, stir together the 500 ml unsweetened almond milk and 25 ml vinegar in a small jug to make a quick buttermilk.
- Let it sit for about 5 minutes while you get everything else ready.
- Preheat your oven to 350⁰F (180⁰C) and line a muffin tray with 21 cases.
- In a large mixing bowl, beat the 1 cup of maple sugar, ¼ cup of canola oil, and 3 large eggs with a handheld mixer until it looks creamy and a bit lighter in colour.
- Pour in the almond milk and vinegar mixture and give it a quick mix.
- Add the dry ingredients straight into the bowl: 1½ cups all-purpose flour, 1½ cups whole wheat flour, 1 cup wheat bran, a pinch of salt, and 2½ tsp bicarbonate of soda.
- Mix until just combined, don’t overmix or they’ll turn dense.
- Fold in the 3 crushed Weetabix (about 1½ cups). The batter will look thick and slightly textured; that’s normal.
- Scoop the mixture into the muffin cases using a ¼ cup measure. This keeps them even and saves guesswork.
- If you like a bit of crunch, sprinkle crushed pistachios on top of some or all.
- Bake for 15 to 18 minutes, or until a skewer inserted in the centre comes out clean. Mine are usually done right around 16 minutes.
- Let them cool for a few minutes before moving to a rack.
- They’re quite soft when hot, so give them a minute.
Notes
Created, prepared, tried, and tested by Esme Slabs: SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
