Breakfast and brunch/ Muffins

30 day raisin bran muffins

30 day raisin bran muffins


These 30 day raisin bran muffins are filled with dried fruits and nuts; wholesome, soft, moist and tasting faintly of ginger spice even though no spices are added. It is best baked a day after the mixture is made as the ingredients have had time to soften and flavors have infused.

I was at high school when a family friend first gave me this recipe that she was making as part of a healthy eating plan she had embarked on. I was not sure what to expect, but since we all liked muffins I tried it, and was not disappointed. It was also a favorite of my teenage Saturday cake stall customers.

Somewhere along the line when my product range expanded we stopped making this as much and the recipe was lost. I was so pleased when I received my Ultimate Snowflake Collection recipe book written by Heilie Pienaar, earlier this month, and saw that she has a similar recipe to the one I recall from my youth.

Bran and raisin muffin in the making

Bran and raisin muffin in the making

Bran and raisen muffins

Too hot to handle

30 day bran and raisen muffins
Prep time
Cook time
Total time
Delicious long lasting raisin and bran muffins with the crunch of walnuts and the sweetness of dates
Recipe type: Breakfast
Cuisine: South African
Serves: 24
  • 210 grams cake flour (approximately 375 ml or 1½ cups)
  • 250 ml wholewheat flour
  • 10 ml bicarbonate of soda (approximately 2 teaspoons)
  • 5 ml salt
  • 500 ml digestive bran
  • 255 grams soft brown sugar (approximately 375 ml or 1½ cups)
  • 250 ml raisens
  • 125 grams pitted dates, chopped
  • 110 grams walnuts, chopped (approximately 250 ml or 1 cup)
  • 2 extra large eggs
  • 500 ml milk (approximately 2 cups)
  • 125 ml cooking oil (approximately ½ cup)
  • 5ml vanilla extract (approximately 1 teaspoons)
  1. Preheat the oven to 180 degree celcius or 160 if it is a fan assisted oven.
  2. Sift the flours, bicarbonate of soda and digestive bran and add the salt. Empty the sifted bran into the bowl as well.
  3. Add the raisens, chopped dates and walnuts and mix with the dry ingredients.
  4. Whisk together the eggs, milk and oil and add the vanilla extract.
  5. Add the egg mixture to the dry ingredients and mix lightly until just combined and still lumpy.
  6. Overmixing will make the muffin rubbery.
  7. Spoon the mixture into muffin tins, filling at least two thirds of the way.
  8. Bake for 20-25 minutes or until done.
I find that store bought wholewheat flour always goes bad or has weevils. I made my own. For 250 grams whole wheat flour combine the following:

6.25 grams wheatgerm + 35 grams bran + 208.25 grams cake flour


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