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30-day bran and pumpkin seed muffins

These are called ‘30-day muffins’ because the batter will keep happily in the fridge for a month! They’re sugar free and you can easily make them dairy free too by using rice or soya milk. The pumpkin seeds are healthy, packed with nutrition, but they’re also delicious – lightly toasted in the oven for a characteristic crunch. I like to eat these muffins still warm for breakfast, but they make a handy and healthy lunchbox treat too.

Prep time: 10 minutes

Baking time: 15–22 minutes

Ready in: 45 minutes

Makes: 12 muffins

200g (7oz) plain flour

1 ½ tsp bicarbonate of soda

¾ tsp salt

200g (7oz) wholemeal flour

50g (2oz) bran

50g (2oz) pumpkin seeds, plus 25g (1oz) for sprinkling

3 eggs

200ml (7fl oz) light agave syrup

100ml (3½fl oz) sunflower oil

50ml (2fl oz) milk or rice or soya milk

12-cup muffin tray and up to 12 muffin cases

Preheat the oven to 180°C (350°F), Gas mark 4, and line the muffin tray with the paper cases (or fewer if you prefer – see the tip below).

Sift the plain flour, bicarbonate of soda and salt into a large bowl and mix in the wholemeal flour, bran and pumpkin seeds.

In a separate bowl, whisk together the remaining ingredients. Make a well in the centre of the flour and pumpkin seed mixture and pour in the wet ingredients, whisking together to incorporate fully.

Fill each of the muffin cases three-quarters full, then scatter with the additional pumpkin seeds and cook for 15–22 minutes or until springy to the touch. Allow to cool in the tin for 5 minutes, then remove from the tin and place on a wire rack to finish cooling.

Fruity bran and pumpkin seed muffins

I often add a small handful or so of dried fruit to the batter, such as raisins, chopped dried apricots or dates. Make up the recipe as above, adding the fruit to the fully mixed batter before filling the muffin cases.

Tip If you’d like to make fewer than 12 muffins, cover the remaining batter and place in the fridge, where it will keep for up to a month. It will thicken over time, so thin slightly by whisking in a little more milk or water – the mixture should be quite sloppy.