This recipe is slightly altered from one I found in Ros Dobson’s Wholefood Kitchen cookbook. Relatively low in fat and sugar (it is still a muffin recipe) it has lots of fibre and complex carbohydrates. I really like blueberries so it caught my eye. I also love that as I cooked it I learnt a new trick.Keep an eye out at step 5!
65ml ricebran oil
375g wholemeal flour
1 heaped tablespoon baking powder
1 small green apple
200g frozen blueberries
75g brown sugar
75g caster sugar
1. Preheat the oven to 180˚C and line a muffin tray with muffin papers.
2. Combine the buttermilk and oil in a jug, set aside.
3. Choose a large mixing bowl and mix the flour, oatbran and baking powder together.
4. Wash and grate the apple (discard the core), add this to the flour mixture. Toss through the flour to coat the apple pieces (hands work well, probably better than a spoon)
5. This the the revolutionary step! Add the blueberries now. Coat them in the flour mixture too. This means they are encased in their own little flour barrier and, wait for it, do not turn your muffin purple! Amazing!!!
6. In a separate smaller bowl, beat the sugars and egg till thick and smooth. Combine this with the buttermilk and oil, again, beat till all ingredients are combined.
7. Pour the wet ingredients into the dry, mix together only till all the flour has been incorporated, muffin mixture does not like to be over-worked
8. Fill the muffin cups 3/4 full of mixture and bake till golden and cooked through (about 20 minutes).
9. Enjoy as they are or with butter or cream cheese!