• Preheat your oven to 350°F (180°C) or 160°C fan.
• Line a muffin pan with 12 paper liners. I lightly spray the inside of the liners so they peel off the muffins easily, even when still warm.
• Whisk the wet mixture: In a large bowl or jug, whisk together the yogurt, milk, oil, brown sugar, and vanilla until smooth and set aside
• Mix the dry mixture: In a separate bowl, stir together the flour, crushed bran flakes, baking powder, baking soda, and salt.
• Optional: Add any mix-ins: If using raisins, dates, or nuts, stir them into the dry ingredients now.

Combine wet and dry mixtures

• Pour the wet mixture into the dry ingredients and gently stir until just combined. Don’t overmix. The batter will be thick and scoopable.
• Spoon the batter into the prepared muffin cups, filling each about ¾ full. Sprinkle with a little brown sugar or extra bran flakes if you like.
• Bake for 18–20 minutes and until a toothpick inserted in the center comes out clean.
• Remove from the oven and let the muffins cool in the pan for about 5 minutes, just enough so they firm up a bit and lift out more easily without breaking.
• Then you could transfer them to a wire rack to cool completely, or you could eat one warm, straight from the pan, like a normal person with no self-control and excellent taste 😉

Storing

• Room temperature: cool completely before storing in an airtight container at room temperature for 2 to 3 days
• Refrigerate: If your kitchen is warm or humid, refrigerate them after the first day. They’ll keep for up to 5 days in the fridge. Let them come to room temperature before serving for best texture.
• Freeze: Let muffins cool completely before freezing. Store in an airtight container for up to 1 month.

  To reheat, thaw at room temperature or microwave a frozen muffin for 20–30 seconds until warmed through.