These honey-flavoured breakfast bran muffins are stuffed with wheatgerm, sultanas and oats, and flavoured with ground ginger. They're absolutely perfect for breakfast with some fresh fruit.
- 120g wholemeal flour
- 120g wheatgerm
- 280ml semi-skimmed milk
- 225g low fat yoghurt (use flavoured if you like)
- 140g runny honey
- 2 eggs
- 170g sultanas
- 3 tbsp. veg oil
- 160g all bran cereal, crushed
- 65g porridge oats
- 2 tsp. each baking powder, bicarbonate of soda and ground ginger
Preheat the oven to 180C and grease or line a 12-hole muffin tin.
In a bowl, whisk together the wholemeal flour, wheatgerm, cereal, porridge oats, baking powder, bicarb and ginger. In another, whisk together the milk, yoghurt, honey, eggs and veg oil. Pour the wet mix into the dry mix, stir until just moistened, then fold in the sultanas. Divide between the muffin liners. Bake for 20-25 minutes or until golden and tested done with a skewer.