After having an inspired conversation with Viv at Cornucopia, our local organics shop, a while back- about how her grandkids were happily eating loaf stuffed full of veggies, I decided I would have a go at making bran muffins with loads of both fruit & veggies in them to see if they really were that yummy. Well it turns out that they really are both filling & delicious & can be made in to either muffins or a loaf.
The mix is brilliantly free-form so just use whatever is to hand. So far I have incorporated, grated carrots, parsnip, courgette, choko, apple, pear & banana. Almost any kind of dried fruit would be useful too & nuts like walnuts if you have them.
1/2 cup bran
1/2 brown sugar (demarara, coconut or other)
100 grams of chopped butter
A pinch of salt. A tsp each of cinnamon & ginger to taste.
A tsp vanilla essence
2 cups of dried fruit- dates (definitely) raisins, sultanas, dried apricots, prunes etc
Pour over a cup full of boiling water stir & leave to sit until just warm & well soaked together.
Add an egg & a large tbsp of plain yoghurt
Add 1/2- 1 cup of nuts- walnuts etc
2 cups of grated fruits & vegetables such as apple, pear, carrot, parsnip, beetroot, choko or courgette.
Add a mashed ripe banana
Stir altogether & then sift in 1- 1/2 cups of wholemeal flour & 2 tsps baking powder. Just see how the mix is looking. You may not need all the flour.
Gently fold the flour through the mix.
Spoon in to large muffin tins or a greased/lined loaf tin.
Bake for 20-30 mins at 180 degrees C until firm & a nice colour.
I guarantee no one will ever guess there's all those veggies in there!
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