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 a recipe for 30 day raisin bran muffins 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.
For more breakfast options why not try the options below.
30 day bran and raisin muffins
- 210 grams cake flour approximately 375 ml or 1 1/2 cups
- 250 ml wholewheat pastry flour nutty wheat
- 10 ml bicarbonate of soda approximately 2 teaspoons
- 5 ml salt
- 500 ml digestive bran
- 255 grams soft brown sugar approximately 375 ml or 1 1/2 cups
- 250 ml raisins
- 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 1/2 cup
- 5 ml vanilla extract approximately 1 teaspoons
Sift the flours, bicarbonate of soda and digestive bran and add the salt. Empty the sifted bran into the bowl as well.
Add the raisins, chopped dates and walnuts and mix with the dry ingredients.
Whisk together the eggs, milk and oil and add the vanilla extract.
Add the egg mixture 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, or allow it to rest while you prepare the baking pans and oven.
Heat the oven to 180 degree celcius or 160 if it is a fan assisted oven.
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.
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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