Total Time
20mins
Prep 10 mins
Cook 10 mins

No matter how many different muffin recipes I try, the family say, please, just stick to this one. They are not sweet eaters but they love these. I make a few batches and freeze them; they are lunch box staples. I use regular cup-cake pans and get about 18 muffins from this. I don't make them big; they come out cupcake size, a nice snack.

Ingredients Nutrition

Directions

  1. Sift flour, bicarbonate of soda and salt together.
  2. Add brown sugar, natural bran and raisins or sultanas.
  3. Beat eggs with vegetable oil, milk and vanilla essence.
  4. Mix roughly into dry ingredients. Mixture should be lumpy; do not overmix.
  5. Spoon into greased muffin pans.
  6. Fill each cup by approximately two thirds.
  7. Bake at 180 degrees Celsius (350 degrees Fahrenheit) for 10 - 15 minutes.
Most Helpful

5 5

Not much I can add to 17 other 5-star reviews. Very moist and tasty and now too sweet. I subbed dried cranberries for the raisins. Made for Spring 2013 PAC.

5 5

I made as directed and they are so good. Decided after making to make another batch for neighbors. Made for Aussie Swap #38

5 5

i used RZ's conversion for cake flour, 1 cup of cake flour = 1 cup less 2 tbsp all purpose flour. I just love these muffins and made them with chocolate chips instead of raisins. i used slightly less oil as I ran out; didn't hurt the muffins either. The natural bran gives the muffin a nice texture. I got 19 regular sized muffins. Thanks for sharing. Made for PRMR.