Bran and fruit muffins

    40 min

    These are great for breakfast! Low in both fat and added sugar. The raisins can be substituted for chopped prunes. As with all muffin recipes, the best results are when all the ingredients are at room temperature.


    Uusimaa, Finland
    2 people made this

    Makes: 12 muffins

    • 300ml milk
    • 1 tablespoon cider vinegar
    • 60g bran flakes
    • 50g oat bran
    • 1/2 teaspoon salt
    • 120g raisins
    • 60g wholemeal wheat or rye flour
    • 125g plain flour
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon baking powder
    • 1 teaspoon cinnamon
    • 1/2 teaspoon allspice
    • 1/2 teaspoon nutmeg
    • 120ml rapeseed oil
    • 2 eggs
    • 3 tablespoons light brown soft sugar

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Pour the milk into a large bowl, add the vinegar to sour it, add the flakes and bran, then the salt. Stir to combine. Cover and leave to soak for 30 to 60 minutes.
    2. Put the raisins into a small bowl or a large mug, cover with hot water and leave to plump up.
    3. Preheat the oven to 200 C / Gas 6. Line a muffin tray with paper cases.
    4. In another bowl, sieve together the flours, bicarb, baking powder, cinnamon and allspice.
    5. Into the bowl with the bran and milk mixture add the oil, eggs and sugar. Stir to combine.
    6. Slowly add the dry ingredients, starting with a couple of spoonfuls to begin with, then add the rest. Stir to combine. If the mixture feels too stiff add 1 to 2 extra tablespoons milk. Drain the raisins well and add to the mixture. Spoon the mixture into the muffin paper cases.
    7. Bake in the middle of the oven for 10 minutes, then turn down the temperature to 180 C / Gas 4 and bake till just nicely browned, another 8 to 10 minutes. The muffins should still be 'signing' slightly when you remove them from the oven. Leave to cool completely in the tin.


    These freeze really well, especially if you use double freezer bags. Take one out of the freezer in the morning, by the time you arrive at work it'll be nicely defrosted in time for morning coffee.

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    The original recipe that I submitted using mililitres (for simplicity; so much easier than messing around with kitchen scales) has been changed by the editor and now some of the measurements are not correct. For the bran flakes, please use 250ml. For the oat bran, use 100ml. For the plain flour, use 250ml. For the wholemeal flour, use 100ml. Cheers!  -  13 Aug 2017