Bran Muffins (no Bran!)
These bran muffins have no bran in them. Bran used in bran muffins is wheat bran which is not gluten free. My love of bran muffins comes from visiting my Canadian grandparents in their house in Florida during Easter holidays (very lucky me). Granny would drive me to the local shop to buy them and as far as I can remember, no-one else in the family ate them. Maybe I have not shared my love of them clearly enough! In fact I think perhaps their lack of interest has been added to only by my husband who likes no muffins of any description, even though many of them could be described as cake.
Since being gluten free, I really miss bran muffins. But I do have the answer. This recipe is delicious with cold butter and maybe some strawberry jam if I am in a sweet mood. The molasses is essential, though I will experiment in time with alternatives, so watch this blog space …
This recipes makes 6 muffins
INGREDIENTS
3 eggs
1/4 cup /60ml water
8 stoned dates, Medjool are best
1 1/2 tsp molasses
1/2 cup of ground flaxseed
1/2 cup of almond flour (finer than ground almonds)
1 heaped tsp baking powder
pinch of salt
1/2 cup of raisins (optional)
1/4 cup of mixed seeds (sunflower, linseed, pumpkin) (optional)
Preheat the oven to 170C/340F
Blend the eggs, water, dates and molasses in a blender.
Measure out the flaxseed, almond flour, baking powder, salt and seeds and stir into the liquid mixture.
Stir in the raisins.
Fill 6 muffin cases or silicone molds.
Bake for 20 minutes.
Leave to cool for 5 minutes before removing to a wire rack.
Eat now or warm them up a little before serving. They will last a few days in a sealed container.
Don’t forget a cup of tea.
