Body and Soul Health Muffins

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.

• Ready In: 20 mins
• Yields: 12-18 muffins

Ingredients

• 2 1⁄2 cups cake flour
• 2  teaspoons bicarbonate of soda
• 1⁄2 teaspoon salt
• 1 1⁄2 cups brown sugar
• 2  cups  natural bran
• 1  cup raisins or 1  cup sultana
• 2  eggs
• 1⁄2 cup  vegetable oil (NOT olive oil)
• 2  cups milk
• 1  teaspoon vanilla essence

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.