High prebiotic diet recipe: Bran, Lupin and Amaranth Muffins

This recipe makes ~12 large 90g muffins.

Ingredients:

½ cup (60g) lupin flour
½ cup (80g) amaranth flour
3tsp (10g) baking powder
1 pinch salt
2 cups (130g) natural unprocessed bran - wheat, barley or oat
2 beaten eggs
180-200ml low fat milk
2 tbsp (55g) canola oil
1/3 cup (90g) sugar
2 tsp (6g) cinnamon powder
½ cup (110g) unsalted cashews (roughly chopped)
½ cup cranberries – dried (other dried fruits can be substituted e.g. currants, sultanas, figs)

Method:

Preheat oven to 170⁰C
Stir sifted flour and baking powder with bran, cinnamon and sugar in a large bowl
Add fruit and nuts, and mix
Add canola oil
Whisk eggs with milk and thoroughly mix with all the ingredients. Mixture should not be too firm or runny, so don't add all the liquid at once.
Spray muffin tray indents then patty pans with canola oil
¾ fill patty pans in a muffin tray
Bake for about 20 minutes or until an inserted bamboo skewer come out cleanly
Cool on a wire rack

Note: