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Bran Muffins

  Rating 0.0

Prep

20 mins, plus decorating

Bake

20 mins

Serves

12

Difficulty

Easy

About

Everybody needs a good bran muffin recipe on hand, and this one’s our favourite. It’s quick and easy to prepare, and you can easily switch up the recipe to suit your taste.

made using

Light Brown Soft

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Instructions
Ingredients
Reviews
Step 1

Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners and set aside.

Step 2

Mix together the wheat bran and buttermilk and let stand for 10 minutes.

Step 3

Whisk together the vegetable oil, egg, Tate & Lyle light soft brown sugar, and vanilla.

Step 4

Pour the sugar mixture into the soaked bran and stir until combined.

Step 5

In a separate bowl, whisk together the whole wheat flour, baking soda, baking powder, and salt.

Step 6

Pour the dry ingredients into the wet, then stir just until combined. Add raisins and fold in until well distributed. Tip: If your raisins are very dry, you can easily plump them up & soften them by soaking them in hot water for 10 minutes.

Step 7

Fill muffin tins with batter at least 3/4 full, then bake in the preheated oven for 15 – 20 minutes, or until the muffins spring back when gently pressed with a finger. Let muffins cool in the pan completely and enjoy. Store muffins, covered, at room temperature for up to 4 days, or freeze them for up to 2 months

TOP TIP

Not a fan of raisins? Add fresh blueberries or dried cranberries instead - the choice is all yours.

Ingredients – 11 items

Serving

1

Wheat bran

87 g
Buttermilk

Buttermilk

250 ml
Rapeseed-oil

Vegetable oil

70 ml
Eggs

Large eggs

1
Fairtrade Light Brown Soft

Tate & Lyle Fairtrade Light Soft Brown Sugar

135 g
Vanilla

Vanilla extract

1/2 tsp

Whole wheat pastry flour

122 g
Baking-soda

Baking soda

1 tsp
Baking-powder

Baking powder

1 tsp
Salt-table

Salt

1/2 tsp
Raisins

Raisins

60 g

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