Bran muffins to microwave

Press, 8 March 1989, Page 16

Bran muffins to microwave

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The fruit in these muffins keeps them moist. Unlike most microwaved muffins they do not dry out and are good served even a couple of days later. I make eight large muffins in individual glass ramekins which have been lightly brushed or rubbed with any type of butter, e.g. unsalted, cultured, standard creamy or semi-soft. If preferred, make about 12 smaller muffins in solid bottomed microwave muffin pans. For 8 to 12 muffins you need: 25g butter % cup treacle 1 egg y 2 cup milk 1 cup bran Vi cup wheatgerm y 4 cup rolled oats y 2 cup flour y 2 tsp baking soda 1 chopped or grated apple banana, pear or 2 feijoas (unpeeled) Melt the butter until just liquid in a fairly large microwave-proof mixing

Alison Holst

bowl. Add the treacle, heat until the treacle is liquid, then stir to mix the butter and treacle. Break in the egg, add the milk, and stir together with a fork. Without mixing, tip in the bran, wheatgerm, rolled oats, and the flour and soda which have been sieved together. Add the finely chopped or grated fruit (unpeeled if possible). Fold ingredients together, just enough to combine. Depending on fruit texture, add a little flour or milk to get a fairly firm muffin texture if necessary. Spoon into ramekins, so each is half to three-quarters full and each muffin has a rounded top. Stand ramekins on an upturned plate so they are elevated. Cook muffins, four at a time at full power, for about 2 to 2 l / 2 minutes, or until the muffins spring back when touched in the middle and they look dry around the edges. Leave to stand for 1 minute, turn out and stand for 3 to 4 minutes longer. During this time they become firmer around the edges. Serve warm or reheated.