When Dame Alison Holst prefixes a recipe with the statement 'don't worry about the appearance of these muffins' you know they aren't going to be pretty. True, they don't rise much and look a bit boring, but as she encourages don't let that put you off, as poshed up with the sultanas, apple and walnuts they are really delicious as well as a healthier baking option. (Which despite the cliche is I think appreciated at this time of year?!)
Having said that the glob of butter is by no means necessary as they are very moist anyway, but is rather nice melting into the warm muffin...I love a good bran muffin for morning or afternoon tea. Nice and filling and a healthy hit of fibre. I put the sugar down from 3/4 to 1/2c as find with the apple and sultanas they are sweet enough. They freeze well, so a freezer stash is super handy for weekday work/school lunches.
Sultana, apple and bran muffins - Alison Holst
1 c sultanas
1 egg
1/2 c yoghurt
1/2 c canola oil
2 tsp cinnamon
2 tsp mixed spice
1/2 tsp salt
1 large apple, grated
1/2 c brown sugar
1 c bran
1 c flour
1 tsp baking soda
1/2 c walnuts, toasted and roughly chopped
Heat oven to 200c. Measure sultanas into a small bowl cover with boiling water and leave to stand. Put the egg and the next 5 ingredients into a large bowl, beat with a fork to mix, then add the apple.
Drain sultanas, then add to the apple mix. Add the dry ingredients, making sure there are no lumps in the baking soda. Combine gently until the dry ingredients are just dampened. Spoon into sprayed muffin tins (I use cupcake cases too) and bake 12-15 minutes or until tops spring back when pressed lightly.
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