30 day Raisin Bran muffins

Raisin and bran refrigerator muffin ingredients

This 30 day raisin bran muffins recipe is filled with dried fruits and nuts; wholesome, soft, moist and tasting faintly of ginger spice even though no spices are added.

Nutty wheat refrigerator bran muffins are best baked a day after the mixture is made so that the ingredients have time to soften and the flavors can infuse.

I was at high school when a family friend first gave me a recipe for 30 day Raisin Bran muffins that she was making as part of a healthy eating plan. I was not sure what to expect from a raisin bran muffin recipe, but since we all liked muffins I agreed to at least try it. I was pleasantly surprised because despite the lack of fancy ingredients, it tasted so good and was both delicious and filling.

Surprisingly the refrigerator raisin all bran muffins were also a favorite of my teenage Saturday cake stall customers. I suspect that it’s because they were great in school meal bags for a mid-morning or afternoon snack, when learners often experience an energy slump.

Somewhere along the line when my product range expanded we stopped making this raisin bran muffin recipe as much, and the recipe was lost. I was so pleased when I received my Ultimate Snowflake Collection recipe book written by Heilie Pienaar, and saw that there was a similar Snowflake 30 day bran muffin recipe to the one I recall from my youth.

What to add to bran muffins

  • Dried fruits like raisins, sultanas, dates or figs add sweetness while cranberries added a sweet sour note.
  • Chopped or grated fruits like apple or pear add moistness to the baked muffin but may start fermenting if the mixture is kept longer than 4-5 days.
  • You can add banana for raisin bran muffins or grated carrot for a carrot bran muffin recipe.
  • I like to add chopped toasted walnuts or pecans for additional texture and flavor.
  • Soft brown sugar gives the muffins a delicious caramel flavor and color but this can be substituted with light brown, castor or fine granulated sugar. Note that the substitution will result in a lighter color and less depth of flavor.
  • You can make all bran muffins by replacing the cake flour with wholewheat flour. The consistency will be much heavier and denser.


For more breakfast options why not try:

Raisin and bran refrigerator muffin ingredients

30 day Raisin and Bran muffins

These 30 day raisin bran muffins are delicious; wholesome, soft, moist and with the crunch of walnuts and a faint hint of ginger although no spice is added.
Print Pin Rate
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings: 24
Calories: 232kcal
Author: Razena Schroeder


  • 210 grams cake flour (approximately 375 ml or 1 1/2 cups)
  • 140 grams high bran wholewheat flour (approximately 250 ml or 1 cup)
  • 10 ml bicarbonate of soda (approximately 2 teaspoons)
  • 5 ml salt
  • 90 grams digestive bran (approximately 500 ml or 2 cups)
  • 275 grams light soft brown sugar (Muscovado) (approximately 435 ml or 1 3/4 cups)
  • 5 ml lemon rind, grated
  • 150 grams raisins (approximately 250 ml or 1 cup)
  • 125 grams pitted dates, chopped (approximately 17 medium dried dates)
  • 110 grams walnuts, chopped (approximately 250 ml or 1 cup (equivalent to 1 1/4 cup walnut halves))
  • 2 large eggs (approximately 70 grams each)
  • 500 ml milk (approximately 2 cups)
  • 125 ml olive oil (approximately 1/2 cup)
  • 5 ml vanilla extract (approximately 1 teaspoon)


  • Sift the flours, bicarbonate of soda and add the salt into a large bowl. 
  • Empty the sifted bran into the bowl as well and add the other bran.
  • Add the raisins, chopped dates and walnuts and mix with the dry ingredients.
  • Rub the lemon rind into the sugar to release the essential oils and aromatics.
  • Whisk together the eggs, milk and oil and add the vanilla extract.
  • Add the egg mixture to the sugar and lemon rind and whisk for a minute to dissolve any sugar lumps. 
  • Add the liquid ingredients to the dry ingredients and mix lightly until just combined and still lumpy. Overmixing will make the muffin rubbery.
  • At this point you can cover and refrigerate the muffin batter until required (it lasts up to 30 days), or let it rest while you prepare the baking pans.
  • Heat the oven to 180 degree celcius or 160 if it is a fan assisted oven / 355 F / Gas mark 4.
  • Line a muffin tin with deep muffin liners and fill each liner at least two thirds of the way.
  • Bake for 20-25 minutes or until done.
  • For batter that has been refrigerated, spoon into the muffin liners and allow to come off the chill at room temperature for 10 minutes before baking.
  • Serve muffins warm or at room temperature with salted butter, jam and cheese.


You can substitute melted coconut oil or sunflower oil for olive oil. 
For the high bran wholewheat flour I use Snowflake Nutty Wheat but you could use Graham Flour instead. I find that store bought wholewheat flour always goes bad easily or has weevils. I have made my own on occasion. For 250 grams whole wheat flour combine the following:
6.25 grams wheatgerm + 35 grams bran + 208.25 grams cake flour


Calories: 232kcal | Carbohydrates: 35g (12%) | Protein: 4g (8%) | Fat: 9g (14%) | Saturated Fat: 1g (5%) | Cholesterol: 15mg (5%) | Sodium: 214mg (9%) | Potassium: 206mg (6%) | Fiber: 3g (12%) | Sugar: 15g | Vitamin A: 1.1% | Vitamin C: 0.8% | Calcium: 4.7% | Iron: 6.7%

Nutritional information for the recipe is approximate only and we cannot guarantee the accuracy of the nutritional information given.

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