Bran Muffins

1 cup Edmonds Standard Grade Flour 
I tsp Edmonds Baking Powder
 ½ tsp salt 
2 tsp mixed spice 
1 ½ cups Edmonds Wheat Bran 
¼ cup sugar 
1 tsp Edmonds Baking Soda 
 Approximately 1 cup milk 
1 Tbsp butter, melted 
1 Tbsp golden syrup, melted 
1 egg beaten 
½ - 1 cup sultanas 

1. Preheat oven to 220°C. 
2. In a bowl combine flour, baking powder, salt, mixed spice, wheat bran, sugar and sultanas. 
3. Dissolve baking soda in milk. Blend in the melted butter, golden syrup and egg. 
4. Pour liquids quickly into the dry ingredients, stirring until just combined. 
5. Spoon batter into lightly greased muffin trays. 
6. Bake for 12 – 15 mins or until golden brown and baked. Makes 12 

I have few recipes for bran muffins with or without sultanas. I just thought I would try another to see if it was any better. Even the ingredients are similar. This was off the back of a packet of Edmonds Wheat Germ
I followed the recipe but actually found it better to melt the butter and syrup, beat in the egg quickly and then add the milk and baking soda (I had already mixed) and then gave it a good beat with a folk. I found I needed to use a cup of milk and my sultanas were a heaped half cup measure. 

These were a nice recipe and I will make one of my own again soon to see if I can decide which one I prefer.

Springtime Biscuits

125gr Butter
1 Tbsp Golden Syrup
1 Tbsp Brown Sugar
1 Cup Plain Flour
1 tsp Baking Powder
¼ tsp Salt
1 ½  Cups Bran Flakes
1 egg, beaten

Warm butter and golden syrup.
Add brown sugar and beat until smooth.
Add all the dry ingredients and beaten eff.
Mix well.
Roll into balls and flatten with the back of a fork.
Bake at 180°C for about 15-20 minutes. 

This is a recipe off a Bin Inn mailer. I didn’t have any bran flakes so I used corn flakes. I liked the whole idea of just not having to cream the ingredients so just used the microwave to warm the butter and golden syrup and beat in the sugar. I added the egg next and then carefully stirred in the dry ingredients. Always remember to use a bowl bigger than you think so nothing spills over the sides.

They were a nice biscuit with a slightly soft cake type texture rather than a hard biscuit. They were a bit bland so I am wondering if bran flakes would be more flavoursome. Even adding a bit of essence may help. I am unsure if I will make this again.

 

Fruit Slice

125 gr Butter

1 cup White Sugar

1 cup Fruit Mix

1 ½ cups Self-Raising Flour

1 tsp Vanilla Essence

2 eggs beaten

1 tsp ground Cinnamon

2 Tbsp White Sugar

Melt butter, then add sugar.

Add Fruit mix, self-raising flour, vanilla essence and beaten eggs.

Mix together.

Place in s sponge roll tin lined with baking paper.

Mix cinnamon and sugar together and sprinkle over the top before placing in the oven.

Bake at 180°C for about 20 minutes.

This can be eaten hot with custard as a dessert or cold as a cake.

 

This is a recipe form a “Bin Inn Barrel Talk – Issue 38” (about 2004)

At first I had to read the recipe through and found the reason why there were two lots of sugar.

This is a fruit slice with a cinnamon sugar topping.

It’s a recipe style I like as it just uses melted butter and it’s all mixed up in the one bowl.

I did however add the flour at the end mixing all the wet ingredients with the sugar and fruit. This is an almost pourable mix so it just needs spreading in the tin.

I found it easier to mix the second amount of sugar and cinnamon together and then sprinkle over the cake with my hands so that I could gauge and even coverage.

I enjoyed this with ice cream but it would be equally nice with custard as mentioned in the recipe of maybe whipped cream or yogurt if you wanted a healthier option.

I will definitely be making this again but probably in a slightly smaller tin so it’s a little thicker.