30-day bran muffins

This mixture lasts up to a month in the fridge, so you’ll be able to bake a fresh batch of muffins anytime!

Less than 30 minutes

Makes 12

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  • 1¼ cups (130g) wheat bran flour
  • 1 cup (58g) crushed All-Bran flakes
  • 1¼ cups (188g) cake flour
  • 1 Tbsp (15ml) bicarbonate of soda
  • 1 cup (250g) brown sugar
  • 2 large eggs, whisked
  • ¾ cup (180ml) canola oil
  • 1 cup (250ml) buttermilk or plain yoghurt
  • Handful chopped blueberries, dried cranberries or coconut, shaved or desiccated (optional)
  • Honey or butter, for serving


  1. Combine wheat bran, All-Bran flakes, flour, bicarb and sugar in a large bowl.
  2. Whisk together eggs, oil and buttermilk or yoghurt in a separate bowl.
  3. Add wet ingredients to dry ingredients and mix well until you have a batter. Store in the fridge in an airtight plastic container.
  4. When ready to bake, fold blueberries, cranberries or coconut, if using, through batter.
  5. Preheat oven to 180˚C.
  6. Fill a greased 12-cup muffin pan ¾ full with batter.
  7. Bake for 15-20 minutes or until cooked through.
  8. Serve drizzled with honey or slathered with soft butter.


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