4 Syns each - Adapted from the Breakfast Bran Muffin recipe in the Sweet Dreams book
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
- 50 g All Bran - or Shreddies
- 115 g strong wholemeal bread flour
- 3 tbsp sweetner granules
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp Bicarbonate of soda
- 50 g porridge oats – plus some extra to sprinkle over the muffins
- 2 large eggs
- 300 ml fat free vanilla flavour yoghurt
- 100 g dates - chopped
- Icing sugar to dust
Put 12 silicon cup cases into a cup cake tray – do not use paper ones as they stick
Turn on oven to 200°C/180°C fan.
Put the All Bran/Shreddies into a strong plastic bag and smash into small pieces – good therapy for when you are in a mood.
Place the smashed All Bran/Shreddies into a large mixing bowl and add all the remaining dry ingredients
Blend the dry ingredients together thoroughly.
In a large measuring jug place the yoghurt and the eggs and beat well with a whisk or fork.
Add the wet ingredients into the bowl of dry ingredients
Mix well but not for too long. Until they form a mixture – do not overmix.
Divide the mix into the 12 silicon cup cases and sprinkle with some porridge oats
Cook for 20 – 22 minutes
Take out of the oven and dust lightly with icing sugar. Allow to cool
These muffins freeze well. They only stay fresh for about 2 days so I generally freeze 6 and keep 6 for now.
You can replace the dates with mixed fruit or apricots or indeed any dried fruit you have to hand.