Bran Muffins
125g Stork Bake, melted
2 eggs
375ml soft brown sugar
5ml vanilla essence
250ml milk
250ml plain yoghurt
5ml salt
12ml bicarbonate of soda
750ml whole wheat flour
375ml cake flour
625ml bran
250ml chopped mixed nuts (optional)
250ml dried cranberries
Preheat the oven to 180°C.
Grease 20 large muffin tray hollows or put paper cups in each.
Whisk together the Stork Bake, eggs, sugar, vanilla essence, milk and yoghurt. Combine the dry ingredients, add the liquid mixture, nuts and cranberries, and lightly mix until just blended.
Spoon into the prepared muffin tray, filling the hollows to the top.
Bake for 20 - 25 minutes or until a skewer inserted in the middle of the muffins comes out clean.
