Categories: October

Ingredients

• 50g unsalted butter, melted, plus extra for greasing
• 50g soft light brown sugar
• 284ml carton buttermilk
• 1 free-range egg, lightly beaten
• 1/2 tsp fresh thyme leaves, chopped
• 4 tbsp clear honey
• grated zest of 2 oranges
• 225g plain flour
• 50g wheat bran
• 1 tsp baking powder
• 1/2 tsp bicarbonate of soda

Directions

1. Preheat the oven to 180˚C/fan 160˚C/gas 4. Grease a 12-hole muffin tin.

2. Put the brown sugar in a bowl and combine with the melted butter, buttermilk, beaten egg, chopped thyme, honey and orange zest.

3. In a separate bowl, mix the flour, bran, baking powder, bicarbonate of soda and a pinch of salt. Make a well in the dry ingredients, then fold in the buttermilk mixture until just combined – don’t overwork, the mixture should look lumpy. Spoon the batter into each muffin cup until two-thirds full, then bake for 25-30 minutes until golden and cooked through. Remove from the oven. Stand for 10 minutes then turn out onto a rack to cool.

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