Raisin and bran refrigerator muffin ingredients

30 day Raisin Bran muffins

Course: Breakfast
Cuisine: South African
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 24
Calories: 232kcal
Author: Razena Schroeder
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.
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  • 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 | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 214mg | Potassium: 206mg | Fiber: 3g | Sugar: 15g | Vitamin A: 55IU | Vitamin C: 0.7mg | Calcium: 47mg | Iron: 1.2mg