The Ultimate Bran Muffin

This is a recipe that I invented during my last 2 years of university. I had spent most of those 2 years trying out just about every bran muffin recipe under the sun, as I used to make a batch just about every week, then eat them through the week. I therefore have little hesitation in calling these "The Ultimate Bran Muffin" : they are extremely low in fat, relatively low in sugar, and obviously very high in fibre (both soluable and insoluable).

Ingredients

dry

• 1 C (w.w.) flour
• 1 C raw wheat germ (not the toasted kind in the bottle)
• 2-3/4 C wheat bran
• 2/3 C oat bran or 3/4 cup rolled oats
• 2 tsp baking powder
• 2 tsp baking soda
• 2 tsp ginger or cinnamon
• 0.5 C raisins (optional)

Wet

• 3 tblsp oil
• 2/3 C unhopped liquid malt extract or honey
• 2-1/4 C low fat milk or low fat yogurt (I usually mix them 50/50)
• 2 eggs

Method

Combine the dry ingredients in one bowl and mix them well. In another bowl beat the eggs and then add the rest of the wet ingredients, and mix well as each new ingredient is added. Fold the wet into the dry, mixing only enough to moisten the dry ingredients thoroughly.

Put the mixture into a greased muffin tin and bake at 175C/350F for 20-25 minutes.