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.