Bran Cake or Muffins
This is a versatile recipe - you can either bake it as a delicious moist and light cake, or use the batter in muffin cups to make bran muffins.
Ingredients
Serves: 24
- 1 1/2 cups boiling water
- 1/2 cup (60g) rolled oats
- 1/2 cup all bran cereal
- 1 cup (220g) white sugar
- 1 cup (185g) packed brown sugar
- 1/2 cup copha
- 2 eggs
- 1 teaspoon bicarb soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups (185g) plain flour
Directions
Preparation:20min ›
Cook:40min ›
Ready in:1hour
- Pour boiling water over oats and bran cereal and let stand 10 minutes.
- Combine the remaining ingredients and add oat mixture to them. Pour into two 23cm pans.
- Bake at 180 degrees C for 30 to 40 minutes. If making muffins bake about 15 minutes, or until toothpick comes out clean.
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Reviews and Ratings
Global Ratings:
(52)
Reviews in English (45)
Moist and light. I substituted the shortening with vanilla yogurt and a tbsp of oil, and it turned out great too. - 17 Nov 2005 (Review from Allrecipes USA and Canada)
My family loved these muffins. I used a stick of butter instead of shortening, I cut the sugar in half, and used half whole wheat flour and half unbleached all-purpose flour. I made 12 small muffins and one 9-inch square cake with this- they were small, and the cake was thin (shallow), but they were tasty! The muffins were gone before breakfast was officially done. Next time I will probably add nuts, and maybe raisins. - 14 Jan 2006 (Review from Allrecipes USA and Canada)
People go crazy every time I make this! I often switch out applesauce for the shortening, and it's still wonderfully moist. For something more indulgent, I make a cream cheese icing and decorate with toasted almonds and coconut. This cake is famous! - 13 Apr 2008 (Review from Allrecipes USA and Canada)