Einkorn Bran Muffins

Using a softer and blonder wheat, like Einkorn or Kamut allows you to use extra bran for a light but filling wholegrain muffin

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Ingredients

DRY

• 500 gm  WHOLEGRAIN EINKORN flour                                  

• 240 gm bran            

• 230 gm brown sugar                                                                          

• 220 gm dried coconut, large flake*                              

• 24 gm   baking soda                                        

WET

• 1.5 kilo sheep yogurt                                              

• 400 gm eggs  (approx. 8 large eggs)                                             

• 110 gm Extra-virgin olive oil                                                

• 120 gm molasses

FRUIT

• 4 cups chopped apples (1/2 inch pieces)

• or frozen blueberries/raspberries

• *toast for more flavour

Yield

36

Instructions

• Combine all wet ingredients in a medium mixing bowl and mix well. In a larger bowl, combine the dry ingredients and mix well. Slowly pour in the wet in the center of the dry, whisking while combining. DO NOT ADD THE FRUIT YET.

• Pour mixture into container, seal and refrigerate overnight so the bran can absorb all the liquid. Mixture will be thick and gloopy.

• Pull out when ready to bake and stir in the prepared fruit.

• Preheat oven to 300F convection or 325 home oven.

• Butter your muffin tins or use cupcake liners. Use a large ice cream scoop. Our scoop is a 4 ounce size. Place generous scoops into buttered mold.

• Bake for 20-25 minutes, or until muffins shrink slightly and feel firm to the touch. Cool for 5 minutes and then remove from muffin pans.