Bran, bacon and cinnamon muffins
- 25g/1oz bran
- 125ml/4fl oz milk
- 100g/3½oz self-raising flour
- 100g/3½oz wholemeal flour
- 2 tsp fine demerara sugar
- pinch baking powder
- 75g/3oz smoked bacon lardons, cooked until browned
- 1 lemon, zest only
- 1tsp ground cinnamon
- 3 tbsp clear honey
- 75g/3oz butter
- 1 free-range egg
- 100ml/3½fl oz plain yoghurt
- extra butter, to serve
Soak the bran in the milk for five minutes.
Preheat the oven to 200C/400F/Gas 6.
Sift the flours, sugar and baking powder into a bowl. Add the bacon, lemon zest and cinnamon.
Heat the honey and melt the butter in a small saucepan over a low heat. Off the heat, beat in the egg, yoghurt and bran with its milk.
Stir the wet ingredients into the dry ingredients in the bowl.
Spoon the batter into muffin cases and bake in the oven for 20-25 minutes.
Serve with butter.