Sultana, Coffee & Bran Muffins
By Chef Eunice Power
Ingredients
80g wheat bran
100g flour
1 teaspoon baking powder
100g soft brown sugar
150g sultanas
100g Irish Yogurts Clonakilty Greek Style Natural Live Yogurt
100ml sunflower oil
1 heaped teaspoon instant coffee, dissolved in 1 tablespoon boiling water
1 egg
Method
- Preheat the oven to 180°C (gas mark 4) and line a 12-hole muffin tray with paper cases.
- In a large bowl, add all the dry ingredients and mix well to combine
- In a separate bowl or jug, whisk together all the wet ingredients until smooth
- Pour the wet ingredients into the bowl of dry ingredients. Gently stir until just combined – be careful not to overmix.
- Divide the batter evenly between the muffin cases. Bake for 20–25 minutes, until risen and lightly golden
- Allow to cool in the tray for a few minutes before transferring to a wire rack
