Читать книгу The Hummingbird Bakery Cake Days: Recipes to make every day special - Tarek Malouf, Tarek Malouf - Страница 25

BREAKFAST BRAN MUFFINS

An excuse to eat cake for breakfast! You can substitute other dried fruits instead of the raisins or sultanas in these muffins, which are best eaten when fresh.

Makes 10–12 muffins

180g (6½oz) wholemeal flour

50g (1¾oz) rolled oats

50g (1¾oz) All-Bran

1 tsp finely grated orange zest

20g (¾oz) raisins or sultanas

20g (¾oz) sunflower seeds

1 tbsp baking powder

½ tsp bicarbonate of soda

⅛ tsp salt

120g (4oz) soft light brown sugar

250ml (9fl oz) whole milk

2 eggs

85g (3oz) unsalted butter, melted

One 12-hole deep muffin tin

1. Preheat the oven to 170°C (325°F), Gas mark 3, and line the tin with muffin cases.

2. In a large bowl or the bowl of a freestanding electric mixer, mix together the flour, oats, All-Bran, orange zest, raisins or sultanas, sunflower seeds, baking powder, bicarbonate of soda, salt and sugar. Pour the milk into a jug, add the eggs and mix together by hand.

3. Make a well in the centre of the dry ingredients and pour in the milk and egg mixture while mixing on a low speed using a hand-held electric whisk or the freestanding electric mixer with the paddle attachment. When all the ingredients have come together, increase the speed to medium and mix in the melted butter.

4. Divide the batter between the muffin cases, filling them two-thirds full, and bake in the oven for 18 minutes or until golden brown in colour and springy to the touch. Leave in the tin for a few minutes after removing from the oven, then transfer to a wire rack to cool down fully.