30 day Raisin Bran muffins
30 day Raisin 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.
Recipe PDF
Ingredients
- 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
Instructions
- 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.
Notes
- You can substitute melted coconut oil or sunflower oil for olive oil.Â
- 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
Nutrition
Calories: 232kcalCarbohydrates: 35gProtein: 4gFat: 9gSaturated Fat: 1gCholesterol: 15mgSodium: 214mgPotassium: 206mgFiber: 3gSugar: 15gVitamin A: 55IUVitamin C: 0.7mgCalcium: 47mgIron: 1.2mg
Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.
Tried this recipe?Mention or tag @TantaliseMyTasteBuds on TikTok if you loved our recipes and remember to subscribe to our mailing list.
