Dish type: Cake
This is a tried and tested recipe, straight from the States. Just mix the dry things in one bowl, the wet in another then stir the two together with a fork. By the time you have made the coffee they are practically ready, great for a healthy Sunday breakfast.
Preparation time: 15 minutes
Cooking time: 20 minutes
250 g (9 oz) wholewheat flour
200 g (7 oz) natural oat or wheatbran
4 teaspoons baking powder
2 teaspoons bicarbonate of soda
450 ml (3/4 pint) natural yogurt or buttermilk
180 ml (6 fl oz) vegetable oil
2 teaspoons vanilla extract
100 g (4 oz) light muscovado sugar
350 g (12 oz) blueberries
1. Line 18 sections of two muffin tins with paper cases or grease lightly with a little oil. Mix the flour, bran, baking powder, bicarbonate of soda and a little salt together in a mixing bowl.
2. Add the yogurt or buttermilk, oil and vanilla to a second, smaller bowl then add the eggs and sugar and fork together until smooth. Add to the bowl of dry ingredients and fork together until just mixed.
3. Add the blueberries and mix briefly, being careful not to overmix. Divide the mixture between the sections of the muffin tin.
4. Bake at 200C (400F) Gas mark 6 for about 20 minutes until tops are firm when pressed. Lift out of the tin, transfer to a wire rack and serve while warm, or leave to cool completely.