Raisin & bran muffins

Raisin & bran muffins

By
From
Baking
Makes
35
Photographer
Vanessa Levis

This is a great recipe for busy households. The batter will keep for up to a fortnight, covered, in the refrigerator. All you have to do to enjoy hot muffins at any time is fill the muffin tins and bake (see Notes). These muffins are delicious served with butter and honey.

Ingredients

Quantity Ingredient
375g plain flour
2 1/2 teaspoons bicarbonate of soda
1/2 teaspoon salt
220g firmly packed brown sugar
1 cup raisins
1 1/2 cups bran cereal, such as all-bran
2 eggs
1/2 cup vegetable oil
1 1/2 teaspoon molasses
2 cups buttermilk
or 2 cups fresh milk soured, with 2 tablespoons white vinegar
3/4 cup water

Method

  1. Sift the flour, bicarbonate of soda and salt into a large bowl. Stir in the brown sugar, raisins and bran cereal.
  2. Beat the eggs with the oil and molasses and mix in the buttermilk and water. Pour into the dry mixture and stir well. Cover with plastic wrap and refrigerate for at least 24 hours.
  3. Stir the mixture lightly, then spoon into greased muffin tins or into paper cases, filling them three-quarters full.
  4. Preheat the oven to 200°C. Bake for 20 minutes or until risen and golden. Serve warm.

Notes

  • If you are not cooking a whole tray of muffins at once, fill any empty muffin holes with water to encourage even baking.

    You can freshen thawed-out frozen or slightly stale muffins by dipping them rapidly in cold milk (or water) and then reheating them in the oven.
Tags:
baking
bakery
margaret
fulton
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