Wholewheat Bran Muffins (photo by Ali@gwc.org.uk, Wikimedia Commons)

Wholewheat Bran Muffins

Published in Muffins


Batter may also be kept in the refrigerator for up to one month, and baked as required. May also be frozen after baking.

Ingredients:

  • 2 eggs
  • 2 tsp bi-carb
  • 1½ cups brown sugar
  • 1 tsp salt
  • 5 tbl oil
  • 1 tsp vanilla
  • 3 cups bran
  • 1 cup raisins
  • 1 cup oats
  • 3 cups milk
  • 3 cups wholewheat flour

Preparation:

  • Mix together bran, salt, bi-carb and oats.
  • Beat eggs and sugar well together, add oil and beat again.
  • Add the bran mixture and mix thoroughly. Add the flour and milk plus vanilla alternately.
  • Spoon into greased/sprayed muffin tins, filling each cup three-quarters full. Bake at about 190 – 200° C for 10 minutes, then at 170 – 180° C for a further five minutes, till well risen and cooked through.

Makes about 3 dozen medium muffins.

Primary Ingredients: , , , , , ,

Leave a Response


Advertisement

New, By Month

New, By Year

-->

Ingredients


Afrigator