Dark Bran Muffins

    Dark Bran Muffins


    44 people made this

    This recipe makes fantastically dark bran muffins with more bran than flour in them. Instead of raisins, try using dates, prunes, figs, blueberries or nuts.

    Serves: 18 

    • 2 1/2 cups wheat bran
    • 1 1/2 cups sifted plain flour
    • 1 teaspoon salt
    • 1 1/2 teaspoons bicarb soda
    • 2 eggs
    • 1 1/2 cups (375ml) buttermilk
    • 1/2 cup white sugar
    • 1/4 cup molasses
    • 2 1/2 tablespoons copha, melted
    • 1/2 cup chopped raisins

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat an oven to 180 degrees C. Grease 18 muffin cups or line with paper muffin liners. Whisk the bran, flour, salt and bicarb soda in a mixing bowl; set aside.
    2. Beat the eggs in a mixing bowl. Whisk in the buttermilk, sugar, molasses and melted copha until smooth. Stir in the bran mixture along with the raisins until no dry lumps remain. Pour into the prepared muffin tins, filling them no more than 2/3 full.
    3. Bake in the preheated oven until a toothpick inserted into the centre comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

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