Raisin bran muffins, packed with fruit and fibre. Bake up a batch, then grab and go for breakfast on the run! Don't pigeon hole them into the breakfast category as these bran muffins are great for morning or afternoon tea too.
It is a known fact that we all need Fibre in our diets. Why not add to your daily dose with these honey infused bran muffins filled with sweet juicy raisins, or sultanas, and bran flakes.
If you are going to reach for a muffin it may as well give you some health benefits like a fibre boost. Otherwise you may as well reach for a plain old cup cake.
These bran muffins definitely tick that box, plus they kick sweet cravings with honey instead of sugar. Yes, I know, honey is sugar, but apparently better for you than refined sugars.
Putting all that aside they are damn tasty muffins!
- Caster (superfine) Sugar: Golden or raw caster sugar can be used instead.
- Honey: Adds a lovely sticky sweetness to the raisin bran muffins.
- Egg: A binding agent, go for fresh and free-range eggs.
- Milk: Use a low fat milk.
- Baking Powder: Raising agent for the muffins, omit if using self raising flour.
- Salt: Flavour enhancer.
- Vegetable Oil: For texture and taste.
- Bran Flakes: Key ingredient, wonderful fibre boost.
- Raisins: The other key ingredient, also packed with fibre.
- Plain (all purpose) Flour: You can use self raising flour, but omit the baking powder.
Recipe Walk Through
Preheat oven 180°C (360°F). Line muffin tin with 12 muffin papers.
In a large mixing bowl place bran, raisins, honey, and milk. Mix ingredients together and leave for 5 minutes for the bran to soften.
The bran will soften and the raisins (or sultanas if using) will plump up as they soak up the honey and milk.
Add egg and oil to the muffin mixture. Mix ingredients well until completely combined.
Add sugar and salt and stir through.
Then Sift flour and baking powder into the bowl and mix until well incorporated.
Spoon mixture evenly into 12 muffin papers in the prepared muffin tin.
Place the muffin tin in the oven and bake for 25 minutes, or until golden brown and cooked through. Test with a skewer and if it comes out clean the muffins are cooked.
Make them even Healthier
- Add a couple of tablespoons of chia seeds when adding the flour to give the bran muffins an iron boost.
- Swap out plain (all purpose) flour for wholemeal flour or spelt flour.
- Use a nut milk instead of cow milk if you prefer.
- Melted coconut oil can be used in place of vegetable oil.
- And, unlike me, don't slather them in butter!
Raisin Bran Muffins
- large mixing bowl
- Mixing spoon
- 12 hole muffin tin
- Muffin papers/tin liners
- 80 grams (2 cups) bran flakes
- 100 grams (½ cup) raisins sultanas can be substituted
- 85 mls (⅓ cup) honey
- 315 mls ( 1 ¼ cups) low fat milk
- 190 grams (1 ¾ cups) plain flour all purpose flour
- 4 teaspoons baking powder
- ¼ teaspoon salt
- 2 tablespoons (8 teaspoons) sugar
- 1 egg
- 65 mls (¼ cup) vegetable oil
- Preheat oven 180°C (360°F). Line muffin tin with 12 muffin papers.
- In a large mixing bowl place bran, raisins, honey, and milk. Mix ingredients together and leave for 5 minutes for the bran to soften.
- Add egg and oil to the muffin mixture. Mix ingredients well until completely combined.
- Add sugar and salt and stir through. Then Sift flour and baking powder into the bowl and mix until well incorporated.
- Spoon mixture evenly into 12 muffin papers in the prepared muffin tin.
- Place the muffin tin in the oven and bake for 25 minutes, or until golden brown and cooked through. Test with a skewer and if it comes out clean the muffins are cooked.
- Remove baked muffins from the muffin tin and leave to cool on a wire rack.
- Store cooled muffins in an airtight container.
- Baked and cooled muffins can be frozen. When ready to use remove muffins from the freezer and leave to defrost covered on the kitchen counter. Then warm for a few minutes in a moderate temperature oven before serving.
All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.
- 1 teaspoon equals 5ml
- 1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
- 1 cup equals 250ml (Nth America use 237ml)
- 4 teaspoons equals 1 tablespoon
- I use the below unless specified in my recipes;
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.