Bran Muffins

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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.
Author
Aileen Sorohan

Ingredients

  • 1 1/2 cups All-Bran cereal
  • 1 cup milk
  • 1/2 cup oil
  • 1/2 cup brown sugar
  • 1/4 cup molasses
  • 2 eggs
  • 1 cup flour plain
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup sultanas or dates chop the dates

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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