My Bran Muffins

Friday, 14 May 2010

Anyway, here is the recipe, which makes about twelve large muffins.  You can freeze these once they have cooled, so I usually double it.

  

1 cup brown sugar

2 large eggs

½ cup olive oil (You can use Sunflower or Rapeseed (Canola) oil if you prefer.)

1 cup buttermilk (You can use ordinary milk if you do not have buttermilk.  Skim milk will work if you are watching your weight but the muffins will not taste as rich.)

1 cup plain (all purpose) flour

2 cups bran (available in the cereal aisle in most grocery stores – you want bags of real bran, not bran flakes)

1 teaspoon bicarbonate of soda (baking soda)

½ teaspoon cream of tartar

½ teaspoon salt (or less if you are on a salt restricted diet)

2 teaspoons cinnamon

1 cup raisins, sultanas or dried mixed fruit

 

Preheat oven to 375℉ (that’s about 170℃).  Line muffin tins with paper liners or grease and flour them.  I recommend large muffin tins for these.  You can use the smaller ones, but they will cook more quickly so you’ll need to keep an eye on them.

 

Beat eggs.  Add brown sugar and oil; mix well.  Add bran and cinnamon.  Mix and let stand 10 minutes.  Meanwhile, sift together flour, bicarbonate of soda, cream of tartar and salt. 

 

Add flour mixture to the bran mixture alternately with the milk, stirring well between each addition.  Gently fold in raisins.

 

Spoon mixture carefully into muffin tins.  Fill about half full.  (Be careful not to overfill.)

 

Bake for about 15 to 20 minutes, until a piece of raw spaghetti inserted in the middle of a muffin comes out without any batter clinging to it.  Remove from pans and cool on wire rack.  

 

Serve warm or at room temperature.  These are delicious with butter and/or jam.  If muffins have cooled to room temperature, you can reheat them in the microwave for about 10 to 15 seconds on high.  I sometimes put them frozen in a lunch box and they thaw in time for lunch while helping to keep everything else cool too. 

Happy Friday Everyone!  I am linking up today with Foodie Friday at Designs by Gollum, Friday Food at Momtrends, The Grocery Cart Challenge,  Food on Fridays at Ann Kroeker’s Blog, Friday Firsts at Dinner at Christina’s and Colleen’s Kitchen Recipe Swap at And Baby Makes Five. Update on 22nd December 2010 I have linked with Let’s Do Lunch, Breakfast and Brunch at My Sweet and Savory.