1 cup (250 ml) plain yogurt, can be fat free
1 tsp bicarbonate of soda
1/2 cup brown sugar
1/2 cup oil (sunflower or canola)
1 cup oat bran
1 tsp vanilla extract/ essence
1 cup all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup raisins or dates (optional)
1 tsp treacle sugar
1 rubber spatula
2 large bowls
1 X 12 muffin tray, or 2 X 6 muffin trays
1 ice cream scoop
Makes 12 muffins
Preparation: 15 minutes
Cooking time: 30-35 minutes
Preheat oven to 180C, coat muffin trays with Spray n Cook or butter.
Beat eggs and brown sugar in a medium bowl until smooth. Whisk in yogurt, oat bran, oil and vanilla.
In a separate large bowl whisk all-purpose flour, baking powder and bicarbonate of soda. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Fold in raisins or dates, if using.
Use the ice cream scoop to evenly spoon the mixture into the trays. Sprinkle the treacle sugar onto the top of the muffins (just a little bit).
Place a mug of water into the oven to make sure there is enough moisture. Place the muffin trays on the same shelf in the oven. Cook for 30 minutes, test if the muffins are ready by poking a cake tester into the middle of the muffin, if it is a bit moist cook for a further 3-5 minutes.
Let them cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.
Serve with butter, jam and a gorgeous cup of tea.
Don’t forget to store in an airtight container. A little tip, add 1 grated apple into the mixture for the muffins to stay moist for longer.