Feb 22, 2015
The Best Bran Muffins / Weizenkleie Muffins
These muffins are great for breakfast or an afternoon break when I crave some cake: healthy but still sweet enough to feel like a treat and very filling.
The recipe is inspired by this one by David Lebovitz but with much less fat and sugar - and hassle :-) And the added bonus-banana gives my version quite a different taste..
Try both and find your own perfect mixture!
The Best Bran Muffins (3PP each)
125 gr brans / Weizenkleie
50 gr whole wheat flour / Vollkornmehl
40 gr flour / Weissmehl 405
35 gr sugar / Zucker (brown is nice, white works, too)
1 teaspoon/Teelöffel soda / Natron (not heaped / gestrichen)
1 teaspoon/Teel. baking powder / Backpulver (not heaped / gestrichen)
1/2 teaspoon/Teel. Salt
50 gr raisins / Rosinen
175 gr water / Wasser
120 gr yoghurt / Joghurt (I usually mix about 60gr with water / ich mische meist Joghurt/Wasser halbe-halbe)
50 gr oil / Öl
2 eggs / Eier
1 very ripe banana (sehr reif), mashed / zerdrückt
Mix dry ingredients, mix wet ingredients and blend both together. It´s going to be a very wet dough. Fill 12 - 15 muffin cups and bake for about 30 minutes at 180°C or 350°F.
These muffins are good for several days if kept in a tin. Delish just plain or with nut butter and banana slices..
Let me know what you think and have a nice Sunday!