These tasty bran muffins go down a treat with our family (big and small!) and are really versatile. They have bran flakes and we put raisins in too, but grated carrots, nuts or just plain is also a favourite alternative. They take about 10 minutes to get them in the oven and about 15mins or so to cook. One other super thing about them, is that this mixture can stay in your fridge for up to 30 days, so you can make them on demand.
1 ½ cups brown sugar
1/3 cup of vegetable oil
2 cups of bran flakes
2 ½ cups of plain flour
2 ½ teaspoons Bicarbonate of soda
1 teaspoon salt
2 cups of milk
1 teaspoon vanilla essence
1 cup raisins (optional)
- Beat eggs and sugar
- Add oil and beat
- Mix in bran
- Add flour, bicarbonate of soda and salt
- Mix in milk
- Add vanilla essence
- Add raisins (or any other substitutes if you wish)
- Ensure the mixture is sloppy and not a cake consistency. Spoon into muffin tins and bake at 180 °C for about 15 mins. Test with a cake skewer or rounded knife to ensure cooked. If knife comes out clean then muffins are ready to come out the oven.
- Enjoy either hot(with or without butter) or cold (with or without butter)
These are a lovely morning breakfast alternative or mid morning/afternoon snack. They are handy for long journeys.
- I can’t always find wheat bran flakes and so have also used oat bran which has made them just as tasty. If you do this, bear in mind that the oat bran has more of a flour like consistency, so you may want to reduce the total flour to just 2 cups or just increase the milk slightly.
- If you decide to store the mixture, ensure it goes in the fridge (covered) and add a dash of milk and a stir before placing it in the muffic tins. I sometimes just bake 2 muffins at a time and add a little water into the empty muffin slots to ensure even cooking.
- The brown sugar can be any brown sugar (I usually go with whatever is in the cupboard). If for some reason you don’t have brown sugar, you can still use white sugar but be sure to reduce the amount as it will be very sweet and also remember that they won’t be the lovely golden caramel colour but nearly as tasty!
- This is a healthy alternative to the cupcake type muffins but still has the hidden sweetness of raisins and sugar.
- Variations I have made include :
- Carrot and walnut
- Raisin and banana
- Banana and pecan
- Apple and raisin
- The original recipe calls for them to be cooked at 140°C for 20-25 mins but I can’t recall ever doing that(ever! and I have been making them for about 15 years). I thought it may be worth mentioning it and also that it doesn’t really matter which ‘cup’ version you use as the ratios will still work out the same.
This post is part of the #FaveFamilyRecipes Competition with BritMums and Tilda Rice. Every pack sold will provide a meal to an expectant mum in need in support of the World Food Programme’s Mothers Helping Mothers initiative in Bangladesh.