These muffins are fragrant and cloudy and makes for a fabulous healthy snack. Keeps well in a sealed container – if you can restrain yourself from eating them all in one day!
125ml boiling water
60ml melted butter
190ml brown sugar
1 egg, lightly beaten
200ml + 50ml buttermilk
6ml bicarbonate of soda
160ml wholewheat flour
5 very ripe bananas, mashed
Preheat your oven to 220℃.
Line a muffin tin with paper cups.
Add the bran to a mixing bowl and pour over the boiling water.
Melt the butter in the microwave and pour over the bran mixture. Give it a good mix so that the butter blends into the bran. Put aside.
Add 50ml buttermilk to a mixing bowl and sprinkle the bicarbonate of soda on top. Stir through and set aside.
Add the sugar, egg and 200ml buttermilk to the bran mixture.
Stir in the bicarbonate and buttermilk mixture.
Add the flour, wholewheat flour and salt to the mixture and mix.
Finally, add the mashed banana and stir through the mixture.
Spoon into the prepared muffin tins, filling about two thirds full.
Bake the muffins for 20 minutes and remove from the oven.
Cool the muffins on a cooling rack before serving or storing in an airtight container.