Dark Blueberry Bran Muffins

 Muscovado sugar, un-refined and not as sweet..which is good!

moist, good flavour.

Recipe:  Dan Lepard (The Guardian)
Ingredients ( with slight alteration)
75g plain bran
100g dark muscovado sugar
200ml soya milk
1 tbsp black treacle or molasses
finely grated zest of 1 orange
150ml sunflower oil  ( I added only 90ml)
2 large eggs ( I used 3)
200g plain flour
3 tsp baking powder
75g castor sugar  ( I used 50g )
225-275g fesh blueberries ( I used 275g of frozen type)

just mix and fold.

Method

1.  Pre-heat oven to 200C,  line cups of 12 pocket muffin tray with muffin paper ( I used 6 big cups muffin tray and an extra mini loaf pan).

2.  In a bowl, mix bran and muscovado.  Bring milk almost to boil. Pour over bran mix, beat to smooth mush. Set aside to rest 5 minutes.

3.  Beat in treacle, orange zest, oil and eggs until smooth.

4.  Sift in flours, baking powder and sugar. Fold through mixture lightly.

5.  Fold in blueberries, spoon the mixture into the paper cases and bake for about half an hour, until a deep rich brown colour on top and firm to touch.