Cook Time: 25 Minutes
What you need
- 300g/12 oz Odlums Coarse Wholemeal Flour
- 25g/1 oz Odlums Wheat Bran
- 2 teaspoons Odlums Baking Powder
- 1 teaspoons Bread Soda, sieved
- 125g carton Natural Yogurt
- 150ml/¼ pt Milk (plus a little extra)
- 2 Eggs
- 75g/3oz Shamrock Light Muscovado Sugar
- 4 tablespoons Sunflower Oil
- 2 teaspoons Goodall’s Vanilla Extract
- 2 tablespoons Honey
- 225g/8oz Blueberries
Recipe Steps
- Preheat oven to 190°C/375°F/Gas 5. Line a 12 hole muffin tin with paper cases.
- Mix flour, bran, baking powder and bread soda together in a large mixing bowl.
- Pour the yogurt, milk, eggs, sugar, oil, vanilla and honey into a large jug or bowl and beat well together.
- Make a well in the centre of the dry ingredients and pour in the liquid ingredients. Mix well, then stir in the blueberries taking care not to over mix.
- Divide the mixture between the muffin cases and bake for about 25 minutes until risen and golden brown. Cool on a wire tray.
