I have to admit that I prefer a muffin with some texture and substance and that is a good way to describe these. They are jam packed with oats, wholemeal flour, dried fruit and berries. Unfortunately the list of ingredients is rather long, however that is what helps to make them so interesting and they are well worth the effort.
I used to buy a similar muffin to these from muffin break years ago for a snack. Admittedly the muffin break muffins are three times the size, however they have almost 500 calories in them. That’s almost as many calories as a Big Mac! Yikes! So these make a great tasty, lower fat and calorie snack alternative. Enjoy!
Raspberry & Cranberry Oat Bran Muffins
Makes 24 muffins
½ cup plain flour
½ cup wholemeal self raising flour
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
¼ cup white sugar
¼ cup brown sugar
¼ cup oat bran
1 ½ cups rolled oats
1/3 cup pitted dates, chopped
1/3 cup raisins, chopped
1/3 cup dried cranberries
1/2 cup frozen raspberries
1 large egg, lightly beaten
¼ cup olive oil
1 teaspoon vanilla extract
½ cup low-fat milk
½ cup low-fat yoghurt
½ cup boiling water
Line 2 x 12-hole muffin pans with muffin papers
Preheat the oven to 170 C.
In a large bowl, sift together the flours, bicarb soda and cinnamon. Mix in the sugars, bran, oats, dried fruit and frozen raspberries.
In a medium sized bowl, whisk together the egg, oil and vanilla. Mix in the yoghurt and milk.
Make a well in the centre of the flour mixture and stir in the wet ingredients with a spatula until almost combined.
Stir in the boiling water until just mixed through. Do not overmix as this can make the muffins tough.
Let batter stand for 15 minutes.
Spoon batter into muffin papers. Bake for 12-15 minutes or until muffins spring back when touched lightly in centre. Be careful not to over-cook.
Each tasty 50g muffin has 110 calories and 1.7g fibre