Ingredients
Makes 12 muffins
Dry ingredients
- 80g wheat bran
- 100g flour
- 1 teaspoon baking powder
- 100g soft brown sugar
- 150g sultanas
- Wet ingredients
- 100g Clonakilty Greek-style yoghurt
- 100ml sunflower oil
- 1 heaped teaspoon instant coffee, dissolved in 1 tablespoon boiling water
- 1 egg
Method
1. Preheat the oven to 180°C (gas mark 4) and line a 12-hole muffin tray with paper cases.
2. In a large bowl, add all the dry ingredients and mix well to combine.
3. In a separate bowl or jug, whisk together all the wet ingredients until smooth.
4. Pour the wet ingredients into the bowl of dry ingredients.
5. Gently stir until just combined – be careful not to overmix.
6. Divide the batter evenly between the muffin cases.
7. Bake for 20–25 minutes, until risen and lightly golden.
8. Allow to cool in the tray for a few minutes before transferring to a wire rack.
Top Tips from the Chef
1. If using dates instead of sultanas and they're dry, soak them in a little warm water for 5 minutes before chopping to keep the muffins moist.
2. Make sure the coffee is fully dissolved before adding for an even coffee flavour throughout.
3. A light hand when mixing will give you softer, more tender muffins.
Storage
Store in an airtight container for up to 3 days
Suitable for freezing for up to 3 months
