Bran Cake or Muffins

    1 hour

    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.

    47 people made this

    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

    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. Pour boiling water over oats and bran cereal and let stand 10 minutes.
    2. Combine the remaining ingredients and add oat mixture to them. Pour into two 23cm pans.
    3. 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
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    Reviews in English (46)


    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)