Recipe Of The Week - Oat Bran Muffins
|Published: 6th June 2012 09:53|
Here's the latest of our weekly recipe articles, published in association with Nicholas Hythe Kitchen Design Studio and Everlasting Cakes.
All recipes will be supplied by local baker, celebrated artist and author of the recipe book 'Everlasting Cakes', Kathy Santiago. After this week, we'll publish a new recipe every Monday and will try to be seasonal where we can.
Wheat Free, low fat Oat Bran Muffins
Here's another of my popular wheat free recipes - and it's also low fat too!
- 2 cups oat bran
- 2tsp baking powder
- 1tsp baking powder
- ½ tsp ground nutmeg (fresh if possible)
- 1tsp ground cinnamon
- 1 cup skim milk
- 80ml honey
- ¼ cup sunflower oil
- 2 egg whites
- 1 cup seedless raisins
Turn oven to 220°, gas mark 8. Line a 12" muffin tray with little cut out paper rounds not cases, and lightly grease.
Mix together the dry ingredients in a large bowl. In a separate bowl beat milk, honey, oil and egg whites. Pour onto the bran mixture and stir just enough to coat the bran. Stir in the raisins and spoon equal quantities into each muffin tin. Bake for about 20 minutes or till golden brown and slightly cracked on the top.
Place on a baking rack to cool - don't forget to remove paper liners.
So yummy hot with a slab of melted butter, or honey drizzle.