You'll need to allow 1 hour to pre-soak the bran
Ingredients:
1 cup natural bran
250g punnet strawberries
20g vegetable oil
60g brown sugar
1 egg, lightly beaten
160g SR flour
60g milk
Method:
1. Place bran and 1 cup boiling water in a bowl. Set aside for 1 hour, until water is absorbed.
2. Preheat oven to 200oC or 180oC fan. Line a 12 hole medium (1/3 cup) capacity muffin pan with paper cases.
3. Choose 4 strawberries and set aside to use for topping. Hull and chop remaining.
4. Add bran mixture, sugar, egg and oil to TM, combine 5 secs / Speed 3.
5. Add flour, milk and chopped strawberries, Reverse / 20 secs / Speed 2-3.
6. Fill prepared pans.
7. Slice reserved strawberries lengthways. Lay 2-3 slices on each muffin.
8. Bake for 20 mins, or until muffins spring back when lightly touched. Cool on a wire rack
Freezer Friendly : Muffins can be stored in snap-lock bags in the freezer for up to 1 month. Pack frozen muffins in lunchboxes to thaw slowly during the day.
