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