Raisin Bran Muffins
These bran muffins have no bran in them. Bran used in bran muffins is wheat bran and 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 just so I could buy some and I was the only person in the family who ate them, from memory. Maybe I have not shared my love of them widely. In fact I think perhaps that 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. You can see the molasses-less muffins on right hand side of the bottom photograph below. It affects both taste and texture. Were you to be super-healthy, try pureed apple or agave syrup in place of the molasses. If anyone would like a post on why my daughter and I are gluten free and its salient facts, please tell me. I have certainly done the research to answer that question.
This recipes makes 6 muffins
1/2 cup of ground flaxseed
1/2 cup of almond flour (finer than ground almonds)
1 heaped tsp baking powder
pinch of salt
8 stoned dates
1/4 cup of water
1 1/2 tbsp molasses
1/2 cup of raisins
1/4 cup of mixed seeds (sunflower, linseed, pumpkin)
- Preheat the oven to 170ºC.
- Blend the eggs, water, dates and molasses in a blender.
- Measure out the first 3 ingredients and mix in the liquid mixture.
- Stir in the nuts and raisins.
- Fill 6 muffin cases or silicone moulds.
- 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 with butter and jam if you feel like it. Don’t forget a cup of tea.
- They will last a few days in an air tight container.