These little beauties are delicious. At school we make them with the Year 10 Food classes. Everyone in our Faculty is always keen to sample the demo batch on the days these are made. No more suffering stodgy, solid bran muffins; this version is soft, light, spicy and tasty.
Apple, Spice and Raisin Bran Muffins
1 cup raisins
1 large egg
1/2 cup yoghurt
1/2 cup canola oil
2 teaspoons ground cinnamon
2 teaspoons ground mixed spice
1/2 teaspoon salt
1 large apple
3/4 cup brown sugar
1 cup baking bran
1 cup plain flour
1 teaspoon baking soda
1/2 cup walnuts
Preheat the oven to 200deg. C and spray 12 muffin tins with cooking spray.
Place the raisins in a bowl and cover with boiling water. Leave to stand to allow the raisins to plump up.
Put the egg, yoghurt, oil, spices, and salt into a bowl. Grate in the apple and quickly stir in to prevent the apple from browning. A tart cooking apple gives the best flavour in this recipe.
Drain the raisins and run under cold water to cool. Stir them into the wet apple mixture.
Measure the brown sugar, bran, flour and baking soda into a large bowl. Stir, taking care to squash any brown sugar lumps that might appear.
Tip the wet ingredients into the dry and gently stir until just combined.
Spoon into the muffin tins.
Bake for 12 to 15 minutes until golden brown and well risen.
Leave in the tins for a couple of minutes to settle, then use a knife to lift them from the tin.
We gave half to Little Misses swimming teacher as a thank you, and ate the other half warm with butter. Delicious.