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Makes:
6 large or 10 smaller muffins
The first muffin I ever tried was my grandmother’s bran creation. It was heavy, stodgy and stuck in my throat. It almost put me off muffins for life. However, I have developed a really moist version, which I find very moreish. I usually prefer savoury muffins, especially with my morning coffee but Not Nana’s Bran Muffins come a close second. Make small or large muffins — your choice.
For the raisin pulp
| 1 cup | Dark raisins |
| ½ cup | Water |
For the wet mix
| 2 cups | Wheat bran (Main) |
| ½ cup | Buttermilk |
| 1 cup | Water |
| 1 tsp | Orange rind, finely grated |
| ½ cup | Light brown sugar, packed |
| ½ cup | Sunflower oil |
| 2 large | Eggs, lightly beaten |
For the dry mix
| ¾ cup | Plain flour |
| 1 tsp | Baking powder |
| 1 tsp | Baking soda |
| ½ tsp | Salt |
| ½ cup | Raisins |
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Directions
- Place the raisins and water in a small saucepan and bring to the boil. Simmer for about 10 minutes until the water has evaporated. Purée in a blender until smooth. Cool completely.
- Preheat the oven to 180°C. Line a 6 to 10-hole muffin pan with paper cases.
- Spread the wheat bran in a roasting pan. Lightly toast in the oven for about 6 minutes, stirring occasionally so it cooks evenly. Cool completely. In a large bowl, combine the toasted bran, buttermilk and water. Mix in the cold raisin pulp, orange rind and brown sugar. Stir in the oil and eggs.
- Sift the flour, baking powder, baking soda and salt into a bowl then stir into the wet ingredients, until just combined. Add the raisins.
- Spoon into the muffin holes. Bake for 20 to 30 minutes depending on size, or until a skewer inserted in the centre comes out clean.
More of Jan's cupcakes, muffins & friands
- GF Boysenberry friands
- Chocolate brownie cupcakes
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