Oats and Bran Muffin with Lemon Drizzle

1. Preheat oven to 350F / 180C
2. Mix all ingredients well.
3. Divide batter and spoon into a silicon pan.
4. You will notice that I used a regular muffin pan lined with paper casings, as I do not have a silicon pan, but suggest that you use a silicon pan, because the muffins stuck to the paper casings.
5. Bake for ±25 minutes.
6. Leave in the pan to cool slightly, while you prepare the drizzle.

Drizzle

1. Mix sweetener with the juice but don’t overmix it, as you still want to see some granules.
2. Use a toothpick and pierce a few holes in the warm muffins and squeeze a few drops of fresh lemon juice onto each muffin.
3. Divide and spoon over the lemon drizzle mixture while the muffins are still warm.
4. Leave muffins in the pan to completely cool and so doing to form a sugary crust on the top.
5. The lemon flavor will seep into the muffin to form a moist and tasty Oats and Bran muffin treat.

*****Bakers notes*****

1. This was my first attempt baking with only oat and wheat bran (yes, strange but true – I did not use any cake or self-raising flour).
2. Next time, I will add up to ½ tsp additional baking powder and a bit more sweetener in the batter as suggested above.
3. I will also make more drizzle and add more sweetener to the drizzle as these did not have a sugary crust as I thought they should have.
4. It still turned out yummy and it’s healthy as well.

Recipe credit: dukan

Comment from Sean Swart

• Nice, try full-fat yogurt though. The extra fat will help the texture and assist in not sticking as much.
• The extra fat also helps with the rising agent as low/no fat yogurt has added gelatin that will inhibit the raising agents to correctly do their job.
• Also instead of more baking powder (it contains aluminum, thus giving baked goods a slight tinny/metallic aftertaste) add 1/2 teaspoon of baking soda (bicarb).
• This will have the additional advantage of breaking down the enzymes (much like those found in beans) in oats and wheat that make one bloat.