Bran Muffins Recipe
These bran-flavoured muffins contain crunchy pecan pieces and sweet, moist raisins. They are nice served hot, warm, or at room temperature. We like to eat them for breakfast or pack them in lunchboxes.
We line the muffin holes with squares of non-stick baking paper. The paper extends above the sides of the muffin holes and supports the muffins as they rise.
Preparation time: about 30 minutes
Makes 7 muffins.
We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.
135g (3/4 cup) raisins
20ml (1 tablespoon) hot or boiling water
70g (1 cup) All-Bran
62ml (1/4 cup) oil (we use a mild-flavoured oil, such as sunflower)
85g (1/3 cup, very firmly packed) brown sugar
32g (1 tablespoon) golden syrup
1/2 teaspoon vanilla extract
200g natural set yoghurt (we use a yoghurt with 3.2 percent fat)
1 large egg (we use eggs with a minimum weight of 59g)
75g (1/2 cup) self-raising flour
55g (1/4 cup plus 1 1/2 tablespoons) plain flour
1/2 teaspoon bicarbonate of soda
60g (1/2 cup) pecan halves, roughly chopped
Preheat oven to 200 degrees Celsius (180 degrees Celsius fan-forced). If you are not using a fan-forced oven, move the oven rack to the middle shelf position.
Place raisins in a small bowl, separate any large clumps and remove any stalks. Pour hot water over raisins and stir to combine. Allow raisins to absorb water and plump up, stirring occasionally (this will take about 10 minutes).
Cut seven pieces of baking paper about 13cm square. Grease seven holes of a muffin pan (1/3 cup capacity holes), and line the holes with the baking paper squares. If you don't wish to use baking paper squares, you can line the ungreased pan with seven muffin/patty cases that measure about 5cm across the base. © exclusivelyfood.com.au
Place half the All-Bran (35g) in a medium bowl.
Process the remaining All-Bran in a food processor on high speed until finely crushed. If you don't have a food processor, place the 35g All-Bran in a strong plastic bag, hold the end closed, and place on a chopping board. Hit with the flat side of a meat mallet or other heavy object until finely crushed.
Transfer the crushed All-Bran to the bowl with the uncrushed All-Bran.
Add oil, brown sugar, golden syrup, vanilla, yoghurt, egg and raisins (and any water that has not been absorbed) to the bowl with the bran. Stir to combine and set aside for 10 minutes to allow the bran to soften slightly.
In a large bowl, stir flours, bicarbonate of soda and pecans together until well combined.
Add bran mixture to flour mixture and gently fold ingredients together until just combined. Don't overmix the batter as this will result in tough, chewy muffins.
Divide mixture evenly among the seven prepared muffin holes.
Bake for about 18-22 minutes, until a fine-bladed knife or wooden skewer inserted into the centre of a muffin comes out without any batter attached.
Allow muffins to cool in pan for five minutes, and then serve or place on a wire rack to cool. Store cooled muffins in an airtight container at room temperature or tightly wrap in plastic wrap and freeze. © www.exclusivelyfood.com.au