Thirty-day bran muffins

Thirty-day bran muffins

How to Cook Cakes
Peter Cassidy

This is a recipe for a delicious bran muffin mixture which can be kept in the fridge for up to 30 days – so you can make a batch and have fresh raisin bran muffins for breakfast whenever you like. The mixture will need to chill overnight before you make the first batch. You will need a 12-hole muffin tin.


Quantity Ingredient
80g wheatbran
365g strong white bread flour
1 teaspoon salt
2 1/2 teaspoons bicarbonate of soda
300g brown sugar
120g raisins
2 eggs
75ml sunflower oil
1 teaspoon vanilla extract
460ml milk


  1. Put the bran in a large mixing bowl, then sift over the flour, salt and bicarbonate of soda.
  2. Stir the sugar and raisins into the dry ingredients, stirring the raisins around well so that they are coated in flour (this helps to prevent them from sinking).
  3. Break the eggs into a small bowl and beat lightly using a fork, until broken up. Beat in the oil and vanilla extract.
  4. Make a well in the centre of the dry ingredients, then pour in the egg mixture followed by the milk. Stir the liquid in the centre only, gradually drawing in the dry ingredients from around the edge. Don’t force the flour in; it will be incorporated automatically as you stir the liquid. Continue until all the dry ingredients have been incorporated and the mixture is smooth.
  5. Transfer the mixture to a plastic container, seal with a lid and refrigerate overnight.
  6. Heat the oven to 200°C and place the required number of paper muffin cases in a muffin tin.
  7. Half fill the muffin cases with the mixture and bake on the middle shelf of the oven for 20–25 minutes until risen, golden brown and firm to the touch. Serve the muffins warm with butter or jam, or just as they are.


  • Try adding ground spices and using other dried fruit in place of the raisins. Ground ginger and chopped dried pear are a lovely combination, and cranberries work well with cinnamon.
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