bran muffins

inspiredbaking avatar
By C T
from Singapore

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!

serves 24 muffins
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For bran muffins

  • 1 1/4 c
    all purpose flour
  • 1 tsp
    baking soda
  • 1/2 tsp
    ground cinnamon
  • 1/2 c
    caster sugar
  • 1 3/4 c
    bran flakes
  • 4 oz
    chocolate chips, chopped nuts or *sultanas
  • 1/2 c
  • 1 1/2 c
  • 1
    egg, lightly beaten

How To Make bran muffins

  • 1
    *For the sultanas, if using, soak overnight in warm water just enough to cover and weigh 4oz of plumped sultanas, not dried.
  • 2
    Sift flour and baking soda into a bowl. Add cinnamon, sugar and bran. Stir to mix.
  • 3
    Make a well in the centre of the dry ingredients and add the oil, milk and lightly beaten egg. Mix till just combined.
  • 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.
  • 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.
  • 6
    Serve warm with butter and jam, or just have them plain!