375 ml (1 1/2 cups) flour
10 ml baking powder (2 t)
5 ml bicarbonate of soda (1 t)
1.25 ml salt (1/4 t)
60 g bran, pressed down (125 ml) (1/2 c)
1 large apple, cored and grated
100 g sultanas or 100 g dried apricot halves
45 ml soft tub margarine (3 T)
1 egg, beaten
125 ml skimmed fat free milk (or low fat evaporated milk, for a higher scone)
1
Preheat the oven to 200 °C and spray a 12-hole muffin pan with non-stick cooking spray.
2
Sift the flour, baking powder, bicarbonate of soda and salt together in a mixing bowl.
3
Add the bran and lift a few times with a tablespoon to incorporate air.
4
Add the oat bran and sultanas or apricots and mix through.
5
Cook the grated apple in the microwave for 20–30 seconds on high. Add the apple to the dry ingredients and stir well.
6
Melt the margarine and stir. Add the wet to dry ingredients and stir well. Don't over-mix.
7
Beat the egg and mix with a fork. Add the milk. Do not over-mix.
8
Spoon the dough into the lightly greased muffin pan.
9
Bake for 15–18 minutes or until they are golden brown
Ingredients
375 ml (1 1/2 cups) flour
10 ml baking powder (2 t)
5 ml bicarbonate of soda (1 t)
1.25 ml salt (1/4 t)
60 g bran, pressed down (125 ml) (1/2 c)
1 large apple, cored and grated
100 g sultanas or 100 g dried apricot halves
45 ml soft tub margarine (3 T)
1 egg, beaten
125 ml skimmed fat free milk (or low fat evaporated milk, for a higher scone)