How to cook: Bran muffins

The secret to a good muffin is to stir the mixture only briefly - if you over-stir they'll become tough and chewy.

Instructions

Mix the dry ingredients in a bowl.

Put the milk and golden syrup in a jug and warm on low power in the microwave to just melt the syrup, and then beat in the egg and mashed banana.

Carefully fold the wet ingredients into the dry mix using a large metal spoon. Do not over-mix.

Prepare the muffin trays by lightly spraying each cup with cooking oil. Spoon the muffin mixture into each cup.

Preheat oven to 190°C and bake for 10-15 minutes until lightly brown. Different ovens vary so check the manufacturer’s instructions for your oven.

Variations

• Use 1 cup of bran and 1 cup of quick-cooking rolled oats or muesli.
• Use white flour instead of wholemeal.
• Try a half-and-half mix of golden syrup and treacle, or use half the quantity if you like a less sweet mix.
• Replace banana with 1 cup of grated raw granny smith apple or a firm pear, grated skin and all, and add to the dry ingredients.
• Vary the dried fruit or seeds and nuts according to your taste or what you have available in the cupboard. We like a mix of sultanas, apricots and almond flakes; or sultanas, dates and walnuts with sunflower seeds.
• For a mouth-watering treat, try 1 cup of frozen mixed berries (still frozen) with half a cup each of dried cranberries and flaked almonds.
• Experiment with chopped prunes, ginger, dried apricots or any mix of your favourites.

What you need to know

• Baking measures are based on level measuring cups and spoons.
• Combine the dry ingredients in one bowl and the liquid ingredients in a separate bowl or jug.
• Carefully mix the liquid into the dry mix using a large metal spoon or spatula. Use as few strokes as possible and reach to the bottom of the bowl with each stroke so the dry ingredients are just dampened.
• The mix may still be lumpy but this doesn't matter.
• It is important not to over-mix muffins. Too vigorous mixing results in tough, uneven muffins which may have holes.
• The new non-stick muffin pans are a giant leap in muffin land. The better coatings may cost more but are worth the extra money.
• Take care to look after the non-stick surface. Before using a new pan, always 'season' it - heat a new pan in the oven for about 10 minutes, then take it out and rub each cup with light cooking oil, such as canola or light olive oil.
• Spray the cups lightly with an aerosol baking spray before each use, or if you find your muffin tin sticks, line the cups with paper baking cups.
• Cook the baked muffins in the pan for about 5 minutes before removing. Then they will shrink slightly away from the sides and turn out easily.
• To clean the pan, wipe out each cup with a damp cloth and rinse in hot water and dry thoroughly.
• I don't use detergent on non-stick surfaces in order to preserve the quality of the coating.