Bran Muffins and Cheat Homemade Jam

This recipe is based on a variation of Smitten Kitchen's blue sky bran muffins. We changed a bit the ingredients, in particular we use a mixture of oat bran and ground linseeds instead of wheat bran.  Also, a new, no brainer, discovery. To make your own jam in no time, use frozen fruit. And much less sugar than you would get in a commercial jam. We are all addicted to our new breakfast combo!

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Ingredients

115 (175) g yogurt

115 (175) g milk

1 (2) large egg

50 (75) ml vegetable oil

50 (75) g dark brown sugar

1 teaspoon (5 ml) vanilla extract

45 (70) g  oat  bran

45 (70) g ground linseed

125 (190) g all-purpose flour or self raising wholewheat flour

3 (4.5)  teaspoons baking powder 

1/4 teaspoon table salt

Method

Heat oven to180C and butter a 12-cup muffin tray. Depending on the size of your tray, you can make a single dose or a 1.5 dose (in brackets) of muffin batter.

Mix yogurt, milk, egg, oil, brown sugar and vanilla. Then add bran, flour, baking powder and salt to the wet mixture and mix well to obtain a rough batter.

Divide the batter into each muffin cup. 

Bake muffins for a total of 16 to 18 minutes, until a toothpick inserted into the center of muffins comes clean.

Cheat Homemade Jam - Super quick!

1 bag of frozen berries

2 green apples

juice of 1 lemon

Weigh fruit, add 1/3 of the weight of demerara sugar, put in a fairly big pan and cook on a very gentle heat for about half an hour, stirring occasionally. Pour in clean jars and keep in the fridge for a week or two (if it lasts!)

Ingredienti

115 (175) gr yogurt naturale 

115 (175) gr latte

1 (2) uova

50 (75) ml olio di semi

50 (75) gr zucchero di canna

45 (70) gr  crusca si grano o di avena

45 (70) gr semi di lino macinati

125 (190) gr farina integrale per torte

6 (8) gr  lievito vanigliato per torte

1/4 cucchiaino di sale

Scaldare il forno a 180C.  A seconda della dimensione del vostro stampo da muffin scegliete se fare la ricetta con dosi piu' basse o piu' alte.

Frullare tutti gli ingredienti liquidi con lo zucchero e il sale. Aggiungere il resto degli ingredienti e frullare velocemente. Distribuire il composto in uno stampo da 12 muffin precedentemente imburrato ed infarinato.

Cuocere in forno caldo per circa mezz'ora.

Raffreddare i muffins su una gratella. I muffins si conservano per 4 o 5 giorni in un contenitore a chiusura ermetica.