2 cups oat bran
2 cups milk (of choice)
1/4 cup coconut/macadamia oil or melted butter
2 tablespoons honey/maple syrup
3 eggs
2 teaspoons gluten/aluminium free baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla
1 teaspoon orange or lemon rind
3/4 cup currants
1 1/2 cups spelt flour
3/4 cup blueberries (fresh or frozen)
Opt: chia seeds for top
Preheat oven to 180C and line a 8x muffin tins with cupcake liners or baking paper. Soak oat bran and milk in a medium sized bowl. Whilst soaking, whisk together oil/butter, eggs, honey/maple, baking powder, baking soda, vanilla and rind until creamy. Fold through currants, spelt flour and oat bran combination. Half fill muffin cases with mixture, sprinkle a few blueberries, then top up until about 3/4 full. Top with blueberries and chia seeds if desired to finish then bake in middle to top of oven 30-40minutes.