Raisin Bran Muffins
  • 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
  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.
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 https://www.cookingthemhealthy.com/raisin-bran-muffins/