Happy New Year everyone! I am glad to be back after a few weeks away from my “home on the web” and thought we would ease into the year with an easy muffin recipe that I know you will love.
This is a family recipe that I have been enjoying since I was a school girl! It is a very handy, make-ahead recipe to have in your repertoire – simply throw all of the ingredients into one bowl, mix, pop into the fridge and hey presto – you can have fresh bran muffins in a jiffy for lunch boxes, parties and snack time. (I usually whip up a batch of these for the kids’ birthday parties and they are one of the first things to disappear!) They are virtually guaranteed to make you one of the cool kids this year… *wink*.
BRAN AND FRUIT MUFFINS
- 12 muffin cups (optional)
- ¾ cup light brown sugar
- 1¼ cups flour
- ¼ tsp salt
- 1 cup wheat bran
- 1¼ tsp bicarb
- 125g dried cake mix (currants, peel, sultanas, etc.)
- ¼ cup sunflower oil
- 1 large egg
- 1 cup milk
- 1½ tsp vanilla extract
1.) Preheat your oven to 180°C. Place the muffin cups in a muffin pan (if using) or grease a muffin pan well.
2.) Place the sugar, flour, salt, bran, bicarb and cake mix in a large mixing bowl. Give the mixture a quick stir to distribute the ingredients evenly.
3.) Add the oil, egg, milk and vanilla extract. Mix until just combined. If you are not using the mixture immediately then cover the bowl or transfer the mixture to an airtight container and pop in the fridge.
4.) Divide the mixture between the 12 muffin cases. Bake for 18-20 minutes or until an inserted skewer comes out clean. Serve warm or cool with butter or just as they are.