These wholesome muffins are just right for serving with a cup of tea.
PREPARATION TIME: 10 minutes
COOKING TIME: 12–15 minutes
2 cups bran cereal
1 cup skim milk
1 cup (200g) chopped dried apricots
½ cup sunflower seeds
125g can Edgell Chick Peas, drained
½ cup brown sugar, loosely packed
1 teaspoon baking powder
¼ cup canola or sunflower oil
1. Combine bran cereal and skim milk in a large bowl and set aside for 5 minutes for the cereal to soften.
2. Stir dried apricots and sunflower seeds into cereal. Puree drained Edgell Chick Peas, eggs, brown sugar, baking powder and oil in a food processor.
3. Add egg mixture to cereal mixture and mix well. Spoon into ½ cup sized greased muffin pans and sprinkle with extra sunflower seeds. Bake in a preheated oven at 180°C for 12-15 minutes.
TIP: ½ cup chopped walnuts or almonds can be used instead of sunflower seeds.
Recipe courtesy of: Edgell
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