Justine’s bran muffins

The uncooked batter will keep in the fridge for about three weeks.

Less than 30 minutes

Makes 12

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Ingredients:

  • 1¼ cups (310ml) wholewheat flour
  • ½ box (250g) bran flakes
  • ¾ cup (180ml) brown sugar
  • 2½ tsp (13ml) bicarbonate of soda
  • ¼ cup (60ml) raisins
  • 2 large eggs
  • 1 cup (250ml) oil
  • ¾ carton (375g) buttermilk

Method:

  1. Preheat oven to 180°C and line a 12-cup muffin pan with cupcake holders.
  2. Combine flour, bran flakes, sugar, bicarbonate of soda and raisins in a large bowl.
  3. Add eggs, oil and buttermilk and mix well.
  4. Spoon batter into each muffin cup until ⅔ full.
  5. Bake for 20-25 minutes or until springy to the touch.
  6. Cool and store in an airtight container.

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