2teaspoons(10 ml) baking soda / bicarbonate of soda
1teaspoon(5) ml salt
2cups(90g)wheat bran / digestive bran See note 1
1cup(200g) brown sugarSee note 2
1cup(150g) raisins or currants See note 3
½cup(125ml) buttermilksee note 4
½cup(125ml) sunflower or canola oil
1teaspoon(5 ml) vanilla essence
2cups (500ml) milk
Add all dry ingredients in a bowl and mix together with a fork
In a separate bowl, add all wet ingredients together mix until combined
Take the bowl with the dry ingredients and make a well in the center.
Pour the wet ingredients into the center of the dry ingredients and mix lightly until just combined. Do not overmix, the mixture should still be lumpy.
Spoon the mixture into muffin pans, filling each about ⅔ full.
Bake in a preheated oven of 350°F/180°C (160°C fan) for 15-20 minutes until baked and golden brown.
Remove baked muffins from the pan and cool on a wire rack.
Wheat bran or digestive bran can be found in the flour section of your grocery store. If however you cannot find bran then simply leave it out and use whole wheat or wholemeal flour in place of the all purpose/ cake flour in the recipe.
Brown sugar adds a rich caramel flavour to this recipe and creates a tender, moist bake. If you do not have brown sugar, go ahead and use white sugar, it will still have great flavour.
Leave out the raisins and substitute with nuts or dried fruit if you prefer.
If you don’t have buttermilk, you can make some by adding 1 tablespoon (15ml) white vinegar or lemon juice to half cup (60ml) of milk Leave it aside for 2 minutes which will allow it to curdle. Use in place of the buttermilk.
Tip: You can keep the mixture refrigerated for up to 30 days in an airtight container OR you could bake up the entire batch and freeze the baked muffins for up to 3 months