Bran Muffins

Source & History

This is complicated – I originally had 2 recipes, one from my Grannie which used natural bran and one using Kellogg’s All-Bran cereal instead of the natural bran. Unintentionally one day, I kind of combined  parts of both recipes to make a new one and this is it. The main reason was because I preferred the taste of All-Bran to natural bran (or maybe I just got confused).

Note

  • I use treacle instead of molasses – it’s more like the molasses that you get in Canada than Australian molasses is.
  • I always use sultanas in these.
  • These days I use the baking paper muffin cases. This is for 3 reasons: (1) they’re easier to get off the muffins; (2) your muffins look like the ones you buy in a cafe; and (3) it’s easier to fill them without spilling any on the pan thus minimising effort in washing-up.

Bran Muffins

By Aileen Sorohan Published: January 24, 2013

    Source & History This is complicated - I originally had 2 recipes, one from my Grannie which used natural bran and one using …

    Ingredients

    Instructions

    1. Mix All-Bran & milk, let stand to soften.
    2. Cream oil, sugar, molasses & eggs.
    3. Add dry ingredients alternately with milk/All Bran mixture.
    4. Fold in fruit. Fill each muffin in the pan 2/3 full.
    5. Bake at 180° C for approximately 20 minutes.
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