These Carrot and Raspberry Muffins are fibre-rich and taste good too.
Carrot and Raspberry Muffin Recipe
Makes 12
Ingredients:
½ cup processed wheat bran
1½ cups buttermilk
2¼ cups wholemeal plain flour
1 tsp cinnamon
2 tbsp baking powder
½ tsp bicarbonate of soda
½ cup fine polenta
1 cup grated carrot
1 cup brown sugar
4 eggs, lightly beaten
¾ cup sunflower oil
125g raspberries
2 tbsp rolled oats
1 tbsp brown sugar
Method:
Preheat oven to 180C. Soak bran in ½ cup buttermilk for 20 minutes or until soft. Sift flour, cinnamon, baking powder and bicarbonate of soda into a bowl. Add polenta, carrot and sugar, mixing well to combine. Make a well in the centre. Add soaked bran to dry ingredients.
Whisk together eggs, remaining buttermilk and oil. Gently fold into the dry ingredients; do not overmix. Gently fold in the raspberries. Line a 12-hole muffin pan with greaseproof paper and divide mixture between muffin holes. Combine rolled oats and sugar; sprinkle over the muffins.
Bake for 20-25 minutes or until the muffins start to shrink away from the side of the pan. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
