I love the ease of muffin making, the whole throw it all in a bowl, mix and bake. They tend to be quite forgiving as long as you don't overmix! I refer to my basic recipe (safely in my head!) and use that as a guide when looking at new recipes as to how it might differ and whether it will work. I am always trying new recipes, substituting here and there and still haven't really found THE one recipe so it is an ongoing quest. Bran muffins are a bit of a different beast though, and even though I really love them, they are certainly not as light. I mostly pop blueberries in my bran muffins, it makes me feel doubly virtuous eating them and makes them lovely and moist. This recipe is for Banana Bran Muffins, it is from Annabel Langbein (from The Best of Annabel Langbein: Great Food For Busy Lives (revised and expanded edition)) and I add blueberries into it as well. I made them to pop in the freezer as a quick and reasonably healthy snack for the kids. The only thing I hate about muffin making is cleaning the trays. I don't like putting them in the dishwasher and they really are a pain to clean. Sometimes I circumvent this by using paper cases!
Banana Bran Muffins
2 cups plain flour
1 1/2 c bran flakes
1 tbsp each cinnamon and baking powder
1 tsp ground ginger
1 cup milk
2 tbsp each butter and golden syrup
1/2 c brown sugar
1 tsp baking soda
2 ripe bananas, mashed
Preheat oven to 190C. Combine flour, bran, cinnamon, BP and ginger. Heat together milk, butter golden syrup and brown sugar until butter is melted and sugar is dissolved. Stir in baking soda and bananas. Add to dry ingredients and mix to just combine. Spoon into 12 greased muffin tins and bake for 15-20 mins. Leave to stand 2 mins before removing from tins.