On the Go Bran Muffins
photo by CoffeeB
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
35
ingredients
- 1 cup unprocessed natural bran
- 1 cup boiling water
- 1⁄2 cup canola oil
- 1 1⁄4 cups sugar
- 2 eggs
- 600 ml buttermilk
- 2 1⁄2 cups plain flour (wholemeal if you like)
- 2 1⁄2 teaspoons bicarbonate of soda
- 2 cups all-bran cereal or 2 cups similar all-bran cereal
directions
- Pour boiling water over bran and allow to cool.
- Cream oil and sugar then add eggs, beating in each one well.
- Gradually add buttermilk.
- Add the bran mixture, then stir in the flour and bicarb soda.
- The muffin mix can be stored in the fridge for up to six weeks - the mixture will gradually start smelling sour but this is just the buttermilk and bicarb doing its thing.
- Each time you want a batch of muffins, scoop out required quantity, add chopped fresh or dried fruit, nuts, chocolate and spices to taste, spoon into greased or papered muffin tins and cook at about 200C for 15 to 20 minutes.
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Reviews
-
I really like the flavor of these muffins Chickee. And, best of all they're practically guilt free. Well, I made them as guilt free as I could. I took the advice of the previous reviewer and used mostly applesauce and about an 1/8th cup of canola oil. I should mention that I halved this recipe too as I"m the only one here that will eat a bran muffin. I got 10 good size muffins by 1/2ing the recipe. I used SF Apricot Preserves in 5 of the muffins and left the others just plain. I wasn't sure what unprocessed natural bran was and so I used unprocessed wheat bran. I don't think it made a difference in the overall outcome. Thanks Chickee!! Made for AU recipeswap #24.~
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These muffins are really great - I made the chocolate version - addded 1/2 cup of cocoa powder, used freshly ground whole grain flour in place of the all-purpose ( I increased it from 2 1/2 cups to 3 cups as I always do when using freshly ground flour), used unsweetened applesauce for 1/2 the amount of canola oil, and added a generous amount of semisweet chocolate chips. I will be making these often - thanks for posting. Made and enjoyed for Aussie/NZ Recipe Swap #17.
Tweaks
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These muffins are really great - I made the chocolate version - addded 1/2 cup of cocoa powder, used freshly ground whole grain flour in place of the all-purpose ( I increased it from 2 1/2 cups to 3 cups as I always do when using freshly ground flour), used unsweetened applesauce for 1/2 the amount of canola oil, and added a generous amount of semisweet chocolate chips. I will be making these often - thanks for posting. Made and enjoyed for Aussie/NZ Recipe Swap #17.
RECIPE SUBMITTED BY
I'm 28, married, and with two furkids-a cute cat, she's an Australian Mist called Kismet, and a chocolate labrador called Indiana Jones. Live in North West Sydney, and have all my life except for a short stint in Germany just after we were married. I am an engineer by degree, but have recently left a large telecommunications company to work in a small Veterinary hospital as a vet nurse.
I like camping and 4wding, fishing and horseriding, having parties and barbeques. We're ex-Scouts and still love to travel even if it's just a short break to the mountains, or to the wine regions. I love baking and experimenting with different cuisines. I wont cook things with too many ingredients, or that are too fiddly, or which take too long (or too expensive for that matter!). I'm a dab hand at modifying the 67c home brand packet cake.
My husband is Swiss-Australian, so I have a bit of that European influence as well, and try to reproduce our favourite Swiss recipes as accurately as possible. I am hopefully trying for my Swiss citizenship once I've studied up for my interview! We love travelling, and after visiting Vietnam in 2008 I'm obsessed with both the country and the cuisine, it's so varied and fresh and amazing!