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: bi-carb, brown sugar, oats, raisins, vanilla, wheat bran, wholewheat flour