best bran muffins

The great feature of this recipe is that you make the mix in advance and leave it in the fridge where it will last for a week. A wonderful stand-by over a long weekend if unexpected visitors arrive for breakfast or coffee.


Makes 24


3 cups bran

1 cup boiling water

2 large lightly beaten eggs

2 cups buttermilk

½ cup salad oil or ½ cup melted butter

1 cup sultanas or raisins

½ cup finely chopped apricots

¼ cup chopped walnuts (optional) or nut fusion mix

1 over-ripe banana, mashed

2 ½ tsp baking soda

½ tsp salt

½ cup brown sugar

1 ½ cups flour

1 cup whole meal flour


1. Preheat the oven to 190degC fan bake and grease well your muffin pans.

2. In a large bowl mix bran with boiling water. Set aside until cool, and then add eggs, buttermilk and salad oil/melted butter, sultanas/raisins, apricots, walnuts and banana.

3. In a separate bowl, stir together baking soda, salt, sugar and flours. Blend thoroughly and stir into bran/fruit mixture.

4. Either bake now or store mix in fridge for up to a week in a tightly covered container.

5. Fan bake for 15 minutes for immediate use.


Cook’s tip: if you do not have buttermilk you can use I cup whole milk and 1 cup fruit yoghurt. Please note these are not an overly sweet muffin – increase the sugar slightly to 2/3 cup if you have a sweet tooth.