bran muffins

Name: Bran Muffins
Prep time: 15 min
Cook time: 20 min
Yield: 24
Cuisine: English
Ingredients: 1 1/4 cup(s) all purpose flour; 1 teaspoon(s) baking soda; 1/2 teaspoon(s) ground cinnamon; 1/2 cup(s) caster sugar; 1 3/4 cup(s) bran flakes; 4 ounce(s) chocolate chips, chopped nuts or *sultanas; 1/2 cup(s) oil; 1 1/2 cup(s) milk; 1 - egg, lightly beaten

14 Pinches 1 Photo

C T

Singapore

Updated on Apr 11, 2014

This recipe is from a friend of my mum's. She makes the batter ahead of time and bakes just a few at one go for her husband and herself. I have been doing this too! The muffins are best eaten fresh, and the good news is that the batter stores well! These muffins are great for breakfast or tea! They contain bran, and that means that you feel full for a longer period of time. They also require very little prep work. The batter should be made the night before and chilled, and then baked the next morning...or the next next morning...or the next next next morning - you get the gist. Enjoy!

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Chocolate chip bran muffins fresh out of the oven!

prep time 15 Min

cook time 20 Min

method Bake

yield 24 muffins

Ingredients

1 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 cup caster sugar
1 3/4 cups bran flakes
4 ounces chocolate chips, chopped nuts or *sultanas
1/2 cup oil
1 1/2 cups milk
1 - egg, lightly beaten

How To Make bran muffins

Step 1

*For the sultanas, if using, soak overnight in warm water just enough to cover and weigh 4oz of plumped sultanas, not dried.

Step 2

Sift flour and baking soda into a bowl. Add cinnamon, sugar and bran. Stir to mix.
Step 3

Make a well in the centre of the dry ingredients and add the oil, milk and lightly beaten egg. Mix till just combined.
Step 4

The next morning, preheat oven to 350F. Mix in **chocolate chips/chopped nuts/plumped sultanas to the batter. **Batter can also be divided - I usually divide into two and make half with sultanas and the other half with chocolate chips.
Step 5

Divide batter between ***24 muffin cups and bake for 20 minutes. ***Any unused batter can be stored in an airtight container and refrigerated for up to a week.
Step 6

Serve warm with butter and jam, or just have them plain!
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