Blend several ingredients first for a perfect muffin mix.
1/3 cup canola, coconut or olive oil
1/3 cup maple syrup
1/3 cup brown sugar
1 tsp vanilla essence
1 tsp orange zest
1 cup wholemeal plain flour
1½ cups oat bran
1 tsp baking powder
1 tsp bi-carb soda
1 tsp cinnamon
1 cup blueberries (fresh or frozen)
Method (Makes 12)
Pre-heat oven to 180°c (fan forced). Spray a 12-hole muffin tin generously with cooking oil spray. Place the butter milk, egg, oil, maple syrup, brown sugar, vanilla and zest into the blender container and mix for 20 seconds.
Place flour, wheat bran, baking powder, bi-carb soda and cinnamon in a large bowl. Mix together with a fork and make a well in the centre. Pour the wet mix into the dry mix and gently stir with a wooden spoon until just combined. Don’t over mix.
Half fill each muffin hole with the muffin batter then top with a spoonful of berries; then spoon the remaining batter on top to fill to ¾ full.
Bake for 18-20 minutes or until lightly browned. Rest in the muffin tin for 15 minutes before serving