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Bran Muffin Recipe

This Bran Muffin Recipe is one of our popular healthy breakfast recipes.

Ring the changes with this recipe for bran muffins by adding raspberries, blueberries or mashed ripe banana. Make double of these healthy muffins and freeze them for pack lunches or quick breakfasts. This is a high fiber muffin recipe. Our Lemon Poppy Seed Muffin recipe and Healthy Blueberry Muffins offer variations without the bran and wholewheat flour.

Easy

Preparation time: 10 minutes

Cooking time: 15 - 20 minutes

Makes 12 - 18 muffins, depending on size

Ingredients:

2 eggs

½ cup cooking oil

1½ cups dark brown sugar

1½ cups wholewheat flour

1 cup white cake flour

2 cups wheat bran

½ teaspoon salt

2½ teaspoons bicarbonate of soda

1 teaspoon vanilla essence

2½ cups milk

2 cups mixed dry fruit (currants, raisins, sultanas, candied peel)

Method:

Heat the oven to 350° F / 180° C.
Grease the muffin trays with cooking spray. Alternatively, line them with muffin papers and then spray these.
Cream together the eggs, oil and brown sugar with an electric beater or whisk.
Stir in the remaining dry ingredients.
Fill the muffin holes. Bake for about 15 minutes until the muffins are well risen. They are ready when a wire skewer inserted into the center of a muffin comes out clean. Remove the muffins from the tin and cool on a wire rack.
This mixture will last for about a week in the refrigerator. Make double the recipe and you can have fresh muffins each morning!