I would usually never apologise for a photo, as not so good photos are part of the learning process. However, I am really annoyed I didn’t put in more effort as this is really delicious served with whipped cream and maple syrup. I should have taken a photo of that too.
I have to thank an ex colleague of mine for this recipe…she knows who she is….”thank you, thank you, thank you”. It’s actually a bran muffin recipe and I will blog it in it’s original form soon. I absolutely love it, so much so, it has replaced my own bran muffin recipe in “my favourite’s” cookbook. It’s a real winner for three reasons; it’s super moist, super easy and you can’t really overmix it.
I sprinkle some of my homemade muesli on top, which I think is necessary when baking it as a breakfast bran cake, as it adds such a great textural layer to the whole cake. This cake is perfect for a morning tea, especially if you are having guests that don’t like rich food.
The recipe calls for 1 cup of fruit, I diced up one medium sized apple and added 1/4 cup of dried blueberries. You could put anything you want in it, especially seasonal fresh fruit. Strawberries, raspberries and white chocolate, the list goes on.
Happy baking everyone. If you have any questions you can email me; firstname.lastname@example.org
- 1 cup bran
- 1 cup wholewheat flour
- ½ cup self-raising flour
- ¾ cup brown sugar, firmly packed
- ¾ cup salad and cooking oil
- 1 egg
- 1 cup buttermilk
- 1 tsp vanilla essence
- 1 cup fruit
- ¾ cup muesli
- Mix all the dry ingredients in bowl one together.
- Whisk together all the wet ingredients in bowl two.
- Pour the wet ingredients into the dry ingredients and mix together until moistened.
- Pour batter into a 9 inch square tin, sprinkle over the muesli and bake for about 25-30 minutes at 170°C.