Raisin Bran and Flaxseed Muffins
Mince pies, brandy butter – my favourite, so much so that I won’t let myself have one until the children break up for the school holidays, so the big day is today. Bran muffins make up just a little and they are like eating cake for breakfast, but on the healthy side with definite digestive benefits. I use rapeseed oil which can be quite strong, so have added some plainer oil as well – there are definite cholesterol reducing benefits to rapeseed oil so if you can resist eating these with butter, all the better. You will, I hope, love them.
200g Self raising flour
1 tsp baking powder
25g flax seed (healthfood shops and some supermarkets – Lidl has them)
1/4 tsp ground cinnamon or mixed spice (optional)
1 tbsp treacle
50g brown sugar
60ml rapeseed oil
40ml plain oil such as sunflower or vegetable
mixed seeds for sprinkling (pumpkin, sunflower, linseed etc)
- Preheat the oven to 180°C.
- Mix together all of the ingredients apart from seeds.
- Spoon the mixture into 8 muffin cases.
- Sprinkle the top with seeds.
- Bake for 15 minutes until a skewer comes out clean.
Eat warm for breakfast