Bran Muffins


Bran Muffins

  • Servings: 12 - 16
  • Difficulty: Easy
  • Print

Bran muffins


  • 2 eggs
  • ¾c brown sugar
  • 1/3c oil – preferably liquid coconut oil, but sunflower oil will do in a pinch
  • 2c digestive bran (NOT All Bran)
  • 250g raisins or mixed fruit
  • 2½t bicarb
  • 2½c flour (wholewheat or plain white, or a half/half mix of both)
  • ½t salt
  • 1t vanilla
  • 1c sunflower seeds (optional)
  • ½c desiccated coconut (optional)
  • 2c milk

Optional extras to serve:

  • Butter
  • Grated cheese


Place the sugar and eggs in a large bowl. Beat them together for a minute or so then add the oil (it may look a little flat to start with). Continue to beat for a few more minutes until the sugar is mostly dissolved and you have a lighter, slightly fluffy mixture.

To the beaten mixture, add all the other dry ingredients, then add the milk and vanilla. Stir it all together until well mixed. Cover with clingfilm and leave overnight in the fridge.

In the morning, switch on the oven to 170°C. Grease your muffin tray well, especially on the bottom so they don’t stick.

Then check the mixture – the texture will have changed a bit as the bran has softened and the bicarb activated. Give it a good stir and if it looks a little dry (some flours absorb more moisture than others), add a little more milk and stir it in.

Then spoon into the greased muffin tray and when the oven is up to temperature, put the tray in. Bake for 20 – 25 minutes until the muffins have risen. After 20 minutes use a skewer or sharp knife to check if they’re cooked through (i.e. the skewer comes out clean) and only leave a bit longer if not.

Once you take them out the oven, let the muffins sit for a few minutes in the tray before carefully removing them, using a knife to loosen them from the bottom.

Serve warm just with butter and/or with cheese to pile on top.

Note: If you don’t need that many muffins, you can halve the recipe or store the raw mixture in the fridge for a few days, or in the freezer for longer. Even if they don’t rise as much, the muffins will still taste great.


© Alexandra Lawrence and Inspired Nourishment, 2014


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