Bran Muffins

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A lunch box favourite.  These muffins are high in fibre and taste great either plain, with raisins, carrot or apple.


 200g soft Brown Sugar (1 c)
125ml Sunflower Oil (½ c)
2 extra-large (700g) Eggs
5ml Salt
70g Bran (2 c)
500ml Milk (2 c)
10ml Bicarbonate of Soda (2 t)
325g whole-wheat Flour (2 ½ c)
Optional: 150g seedless Raisins; grated carrots or apple


  1. Preheat oven to 190 degrees
  2. Lightly grease 24 muffin cups
  3. Dissolve Bicarbonate of Soda in the Milk
  4. Beat Brown Sugar, Sunflower Oil, Eggs and Salt very well
  5. Stir in the Milk mixture, Bran and Raisins
  6. Add Flour and stir till just mixed
  7. Fill the muffin cups about two-thirds full of batter
  8. Bake for about 20 minutes until slightly browned on top
  9. Turn out onto a wire rack and leave to cool.


The milk can be substituted for Ceres Fruit juice – both Pomegranate and Lime; Pear and Apple; Cranberry and Kiwi; Secrets of the Valley or simply cold brewed Coffee.

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