100g wheat bran
200g plain flour
100g brown sugar or you can use normal granulated sugar
2 eggs beaten lightly
200-250ml of milk
100ml of sunflower oil
a handful of chopped walnuts
2 teaspoon of poppy seeds
a drizzle of honey
a handful of raisins
pinch of salt
Add all the dry ingredients together, add the walnuts, raisins and poppy seeds (if you don't like nuts and seeds leave it out) mix the eggs, milk and oil together and pour into dry mixture and blend well. The mixture should be thicker and more dense than cake mixture, if it's too stiff add some more milk but not too much. Using friand/muffin cases (because cup cake cases are just too shallow) spoon in the mixture almost to the top. You want the muffins to rise above the case. Bake in hot oven 190C-200C for 10-15 minutes until golden brown or when a knife comes out clean.
You can add grated carrot and apple to the walnut, it makes a moist muffin, but equally delicious!
My family love these muffins, they're great in lunchboxes and if you're not watching the calories, they are delicious spread with butter and jam!
This is what the wheat bran looks like:
What the mixture should look like