RAISIN BRAN MUFFINS

As a weekend treat we often go to Gails Artisan Bakery. I love it as it’s always full of such visual beauties, from crumbly muffins to gooey cakes and breads. Although many of these foods are regarded as a treat, the main essence of the place inspires eating together and rustic family food which, I think, is why I so enjoy eating there.

One of my favourite muffins is their Raisin Bran Muffin and I recently bought their book to try making them at home. I have adapted their recipe to fit in with the Cooking them Healthy ethos with positive results. Every batch I have made so far has literally vanished, not even allowing them time to get cool!

My version of the muffins contains no refined sugar and uses raisins and mineral-rich maple syrup to sweeten them, and plenty of fibre from the oat bran and raisins to support a healthy digestive system. They make an ideal afternoon snack or breakfast on-the-go.

INGREDIENTS

  • 180g raisins

  • 100g oat bran

  • 100g maple syrup

  • 2 large eggs

  • 120g honey yoghurt (I like Yeo Valley or Rachel's Organic)

  • 30ml rapeseed oil

  • 110g gluten-free flour

  • ½ tsp baking powder

  • 1 tsp bicarbonate of soda

  • 120g water

  • 95g whole wheat spelt flour

  • oats for sprinkling

INSTRUCTIONS:

  1. Preheat the oven to 180C and have the baking shelf in the middle of the oven.

  2. Place your raisins in a bowl and cover with 120g water. Place into a microwave on high for 1 minute. 
    (If you don't have a microwave just heat them up in a small saucepan).

  3. Blitz with a hand blender until a puree.

  4. Place all your dry ingredients in one bowl: flours, baking and bicarb powders, oat bran. In another bowl, add your wet ingredients: eggs, oil, yoghurt, maple syrup, raisins.

  5. Next, pour your wet ingredients into your dry and mix. Do this quickly and lightly as you don't want to overwork your mix and result in a tough and dense muffin.

  6. Line your muffin tin with cases and fill two-thirds full. It does feel very loose as a mix but don't worry it does work. Sprinkle with oats.

  7. Place in the oven and cook for 20-30 minutes, until raised and puffed up. If checked with a skewer it would come out with a moist but clean crumb.

  8. Enjoy warm or alternatively we love to make loads and freeze them to have to hand for whenever they might be needed.