• BRAN AND APPLE MUFFINS WITH CRUNCHY STREUSEL TOPPING
• Add a cup of coarsely chopped pie apples to the batter and stir through.
• Streusel mix:
• ½ cup (70 g) plain cake wheat flour
• ¼ cup (65 g) brown sugar
• 4 tablespoons (57 g) butter, cut into cubes
• ½ teaspoon (2,5 ml) ground cinnamon

Mix together with a fork, pressing the butter into the mix to resemble coarse crumbs.
Don’t use your fingers as you don’t want the heat to make the butter soft and runny.
Put into fridge until ready to use as a topping.

Put paper cups into the muffin hollows and spray lightly with non stick spray.
Using an ice cream scoop, spoon into the paper cups until 3/4 filled.
Sprinkle a teaspoon of the Streusel on top of the muffin batter and bake in preheated oven at 180°C for 25 minutes.
Remove from the oven and allow to cool a few minutes before removing and putting on a cooling rack.

Note:
These can be frozen and defrosted very successfully.

• BRAN AND FRUITCAKE MIX MUFFINS WITH DATES
• Add a cup of chopped dates and fruitcake mix to a glass dish.
• Sprinkle 5 ml of Bicarbonate of soda over the fruits and add just enough boiling water to cover.

Let it stand for about 15 minutes. Pour the water off and discard, add the fruits to the bran batter and stir through.
Put paper cups into the muffin hollows and spray lightly with non stick spray.
Using an ice cream scoop, spoon into the paper cups until ¾ filled.
Bake in preheated oven at 180°C for 25 minutes.
Remove from the oven and allow to cool a few minutes before removing and putting on a cooling rack.

Note:
These can be frozen and defrosted very successfully.
I got a total of 42 medium sized muffins from the 1 kg packet of bran muffin mix.

You can make up a variety of different muffins by adding chopped nuts, grated carrot, choc chips, frozen blueberries etc.

Recipe and photo: Elsabie Templeton