Raisin Bran Muffins
 
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.
Notes
Why not make a big batch of these so you can freeze them to have to hand any day?
Recipe by Cooking Them Healthy at http://www.cookingthemhealthy.com/raisin-bran-muffins/