Left: Mini Chocolate Bran muffins.   Right: Chocolate, oat and clove cookies. - photos by Emma Sharp

The day before Easter Sunday (known as Holy Saturday) marks the end of Lent, a time during which many people fast, or perhaps simply give up chocolate. In the Roman Catholic Church, it officially ends at sundown on Holy Thursday (the day before Good Friday).

You may well be tempted to indulge a little too much this weekend but that might not be harmonious to your health. Bingeing is not good for our bodies, but depriving ourselves of a little indulgence here and there is no answer either. So why not relieve a little of the stress caused by impeccable Lenten self-control, and make some of these high fibre treats to share with family and friends!

When buying whole wheat flour, do store in the fridge or freezer for up to a year. The oils from the bran can become rancid, so within a couple weeks of being kept at room temperature the flour will turn 'bad'. Bran reduces the development of the gluten in the flour and in turn hinders rising.

Therefore, baked products will be denser when made with whole wheat flour, which is why I have also used white flour, to ensure that the muffins and cookies are a little lighter than they would be.

Natural anti-depressant

As well as lowering blood cholesterol and preventing bowel cancer, eating oats on a regular basis will make you feel calmer, since it's a natural anti-depressant. And the real bonus is that cocoa is the highest natural source of magnesium, which has been proven to increase pre-menstrual progesterone levels in women.

(Low levels of progesterone are responsible for violent mood swings). Ladies, now you have a valid excuse to eat chocolate! And gentlemen, you wouldn't want to stop them from baking themselves back to health and harmony now would you?!

Mini Chocolate Bran Muffins: Makes 36

INGREDIENTS

Half cup plain flour

Half cup whole wheat flour

2 and a half tsp. baking powder

Half tsp. salt

1 and a half cups raisin bran or bran flakes

Half cup milk

5tbsps. plain yoghurt

3tbsps. brown sugar

3tbsps. vegetable oil

2 eggs

1 cup chocolate chips, melted

3 x 12 mini muffin cup pans

METHOD

1. Preheat the oven 350F. 2. Grease muffin pans with butter. 3. Place the raisin bran in a large bowl with the milk and yoghurt and mix well. 4. Leave for five minutes and then stir in the sugar, eggs, vegetable oil, baking powder and melted chocolate. Sieve and add the flour and salt, and stir into the mixture. 5. Spoon into the muffin pans and bake in the middle of the oven for 10 minutes. Cool slightly and remove from pans.

Chocolate, Oat & Clove Cookies: Makes 70-80

8oz. butter, a little extra for greasing the baking sheet

4oz. unsweetened chocolate

2 cups brown sugar

2 eggs, lightly beaten

1tsp. vanilla extract or essence

8oz. plain flour

4oz. whole wheat flour

1 and a half cups oats

1tsp. baking soda

1tsp baking powder

Half tsp. salt

2 tsps. freshly ground cloves

Cocoa powder for dipping a fork

METHOD

1. Preheat the oven 375F. Grease a baking sheet with butter.

2. Melt the butter and chocolate in a heatproof bowl over a pan of simmering water. 3. Add the sugar and stir well. Remove from the heat.4. Stir in the eggs and vanilla. Sieve the flours, baking soda, baking powder and salt into a large bowl. 5. Stir in the oats and ground cloves. Pour the chocolate mixture over the top and mix it all together well to form soft cookie dough.6. Roll small balls and place them two inches apart on the baking sheet - bake for 10-12 minutes, depends how soft and chewy you like your cookies to be. 7. Remove from the oven, cool slightly and use a palette knife to place them on a cooling rack. 8 roll slightly bigger balls and place three inches apart.9. Dip a fork into some cocoa powder and flatten the cookies slightly with the fork. Continue as above.