Jill's Bran Muffins

2 cups stoneground or zentrofan milled organic whole-wheat flour
1½ cups whole bran OR ¾ bran and ¾ cup wheatgerm
Sea salt to taste
1¼ teas aluminium free baking soda
2 tab raw sugar or 1 tab honey
2 cups plain organic yoghurt
1 free-range egg - lightly beaten
2 tab soft butter or 2 tabs extra-virgin cold pressed olive oil
1 cup fruit - chopped dates and/or nuts, raisins

• Preheat oven to 425ºF.
  
  
• In a large bowl, combine the wholewheat flour, bran, salt, baking soda and sugar.
  
  
• Beat together yoghurt, egg, honey and butter or oil.
  
  
• Add dry ingredients to wet ingredients and fold with a few quick strokes.
  
  
• Fold in fruit.
  
  
• Fill oiled muffin tins two-thirds full.
  
  
• Bake 15 - 20 minutes, or until done.

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