Bran muffins

Bran muffins

By
From
Encyclopedia of Food and Cookery
Makes
70

A marvellous recipe for busy households. The batter will keep for up to one month, covered, in the refrigerator. All you have to do to enjoy hot muffins at any time is fill the pans and bake. Delicious served with butter and honey or with ham and bacon.

Ingredients

Quantity Ingredient
900g plain flour
5 tablespoons bicarbonate of soda
1 teaspoon salt
460g brown sugar
250g raisins
210g all-bran cereal
3 eggs
250ml vegetable oil
60ml black treacle
1 litre buttermilk
or 1 litre fresh milk, soured with 4 tablespoons white vinegar
375ml water

Method

  1. Sift flour, bicarbonate of soda and salt into a large bowl. Stir in brown sugar, raisins and All-Bran. Beat eggs with oil and molasses and mix in buttermilk and water. Pour into dry mixture and stir well. Cover with plastic wrap and refrigerate for at least 1 day (or up to 1 month). Stir mixture lightly, then pour into greased muffin tins, filling three-quarters full. Bake in a preheated hot oven for 20 minutes. Serve warm.
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