Rasin bran muffins
This recipe can be kept in the fridge for about a week and produces fantastic raisin bran muffins every time. I made a batch of this on Sunday and have enough for about another 4 muffins for tomorrow morning. In total it makes around 30 muffins in a muffin tin that has 6cm diameter holes that are 3cm deep and 2 is more than enough for me for breakfast.
Believe me, your family will love these, pop them in the oven while making your morning tea and by the time the first people emerge they will be ready to come out of the oven. What could be better than freshly baked, healthy and delicious bran muffins every morning?
What you need
5 cups flour
3 cups sugar
5 teaspoons bicard of soda
2 teaspoons salt
350g Rasin bran flakes (1 box) (or 200g All bran flakes and 150g raisins)
4 large eggs
1 cup oil
4 teaspoons vanilla essence
4 cups buttermilk (1 liter)
The process
Take a large bowl and add all of the dry ingredients together. Give them a mix and set aside.
Now add all of the rest of the ingredients to another bowl, give it a good whisk and then add to the dry ingredients.
Take a large serving spoon or heavy wooden spoon and mix them all together very well. It takes a bit of elbow grease because you have quite a lot of mixrure so enlist the help of the kids or anyone else who is going to benefit.
Fill your muffin tray almost to the brim and pop them in a 190 Celsius oven for 15-20 minutes.
Thats it, beautiful, hot home baked rasin bran muffins are ready for breakfast!
You can add nuts or other dried fruits to make them according to your taste just keep the proportions the same.
Believe me, you are going to want to try these! The recipe can be halved without any problem.
You might also want to try the Quick cheese muffin recipe for school lunch boxes or weekend treats.
Hi Graham
Is the batter supposed to be watery. I have now just mixed dry and watery parts but the batter is too watery.
A bit worried
Pls advise
Hi princess, it is fairly watery the minute you add the liquid but gets soaked up by the allbran flakes. If you put it in the fridge don’t be alarmed to see it increase in volume this is normal. Cheers for now G
hi what could we substitute instead of buttermilk if we wanted it dairy free? thnaks
Hi Lev, here is a buttermilk alternative you could try.
http://www.godairyfree.org/Recipes/Milk-Subs/Baseline-Buttermilk-Alternative.html
Happy days G
Hi Graham,
Thanks so much for all the wonderful receipes.
May I ask if I could substitue the allbran flakes with a cup of bran from the local supermarket and 1 cup of dried cake fruit for the raisins.
not too sure if it would work, if you could advise.
Thanks
Hi Bev, the all bran flakes soak up a lot of the liquid and I’m not sure how much you should use. It certainly would work, the amount of bran is the question. What I would do is use a cup and try one out in the oven, you can always add more bran. The mixture is quite stiff when using all bran so bear that in mind. Let us know what you come up with. Cheers for now G