Healthier Poppy Seed Almond Bran Muffins
Course:
Breakfast
Ingredients
Dry Ingredients
- 175 grams Wholemeal Flour
- 40 grams Wheat Bran
- 20 grams Ground Flaxseed
- 11⁄2 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1⁄2 teaspoons Salt
- 2 tablespoons Poppy Seeds
- 50 grams Almonds (chopped)
Wet Ingredients
- 85 grams Butter (room temp)
- 60 grams Maple Syrup (room temp)
- 2 Egg
- 120 grams Plain Yogurt
- 60 millilitres Milk (room temp)
- 11⁄2 teaspoon Vanilla Extract
- 1 tablespoon Almond Extract
Steps
- Remove room temp ingredients from fridge.
- Preheat oven to 218°C conventional.
- Prepare a muffin tin with 9 spots.
- In a medium bowl, whisk together 175 grams wholemeal bread flour, 40 grams wheat bran, 20 grams ground flaxseed, 1.5 teaspoons baking powder, 1 teaspoons baking soda, 0.5 teaspoons salt, and 2 tablespoons poppy seeds. Set aside.
- In a separate, larger bowl, beat the butter with the maple syrup for about 2 minutes until lightened. It won't look as fluffy as creaming with sugar — that's normal.
- Beat the eggs into the butter mixture one at a time.
- Add the yogurt, milk, vanilla extract, and almond extract, and mix until combined. The batter may look a little curdled — don't worry.
- Add the dry ingredients to the wet and fold gently with a spatula until just combined. Do not overmix — a few streaks of flour are fine. The batter will be thicker than a traditional muffin batter.
- Fold in the almonds -- but reserve a few for topping.
- Divide the batter evenly between the 9 muffin cases (they should be about ¾ full).
- Scatter sliced almonds generously over each muffin.
- Bake the muffins for 5 minutes at 218°C.
- Rduce the oven temperature to 175°C. Bake for an additional 15–17 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Source: https://claude.ai/chat/76905a86-79f6-4bc2-b2cc-234f134855ea