Bran Muffins

225g Wholemeal Plain Flour

200g Brown Sugar

1 Tbsp Baking Powder

1 Tsp Cinnamon

1 Tsp Ground Ginger

40g Wheat Germ

40 g Porridge Oats

Pinch Salt

250 ml Milk

200 ml Plain Yoghurt

2 Eggs (beaten)

175 ml Vegetable Oil

Cup Blueberries (can substitute for pitted cherries, cranberries, raspberries or apricot and coconut)

Preheat oven to 175 ° C,

Line 12 Cup Muffin Tin with Patty Pans. In a bowl, combine the dry ingredients. In a separate bowl, combine the yoghurt, milk eggs and oil and whisk together. Add wet mix to the dry ingredients and loosely fold together until wet. Add the fruit and then spoon evenly to patty pans. Bake for 20 minutes or until a toothpick pulls out clean. Remove from oven and let cool in tray for 5 min before removing muffins to cool on a rack. Store in an airtight container for up to a few days.