This recipe, or a version of it, was given to me so many years ago by a wonderful Californian lady who made these for breakfast every day. They are my go to staple at any time of day – a brilliant breakfast take away, perfect as a mid morning snack or with a cup of afternoon tea. I make them when it’s raining and when it’s sunny, when it’s cold and when it’s hot.
Bran, if you didn’t know already, is all the bits of the oat (in this case oats, but it could be wheat) that is left when the grains are processed into flour. It’s where all the goodness lies. It’s high in fibre and B Vitamins both of which play an important role in the overall health of the body.
300g wholemeal flour
3 tsps baking powder
150g coconut sugar
160ml rapeseed oil
optional: handful blueberries, raspberries or any other (dried) fruit
Put the oven on to 200C/Gas mark 6. Prepare a muffin tray with 12 muffin cases.
Place the flour, oatbran and linseeds in a bowl and sift in the baking powder. Mix thoroughly, In a separate bowl mix the sugar, eggs, oil and oat milk. Add the fruit now if you are using. Now add the wet ingredients to the dry ingredients. Pour or spoon the mixture into the muffin cases until just over 3/4 full. Bake immediately for 17-20 minutes. Some stickiness in the muffins is acceptable when you pierce them with a skewer.
You can freeze these in an airtight container and pull out to defrost as required.