Bran Nut Muffins have a coarse, nutty texture and are quick and easy to make.
2 oz. butter, melted and cooled, plus 1 tablespoon butter 4 oz. flour 4 oz. bran 2 oz. sugar 2 teaspoon salt 2 teaspoons
baking powder 2 oz. chopped nuts 1 egg, beaten 8 fl. oz. milk
Preheat the oven to fairly hot 400°F (Gas Mark 6, 200°C). Lightly grease two muffin tins with
2 tablespoon butter. Sift the flour, bran, sugar, salt and baking powder into a large mixing bowl. Add the chopped nuts.
In a medium-sized mixing bowl, com-bine the beaten egg with the milk.
Make a well in the centre of the dry ingredients and pour the egg and milk mixture into it. With a wooden spoon, stir the mixture until all the ingredients are well blended but not smooth. For perfect muffins the batter should be slightly
lumpy. Overheating will produce unsatisfactory results.
Fold the melted butter into the batter. Turn the mixture into the greased muffin tins. Bake for 25 minutes. Remove the muffins from the tins and serve.