Raisin Bran Breakfast Muffins
A healthy breakfast recipe is Raisin Bran Breakfast . Muffins are good as you can take them with you if you got up late and don’t have time for breakfast.
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It’s a good idea to give your child a glass of orange juice with their cereal as vitamin C helps boost iron absorption and wholegrain cereals are a good source of iron but its hard to absorb without some vitamin C. |
Healthy Breakfast Recipe Ingredients100 g (3 1/2 oz) bran-flake cereal
MethodPre-heat the oven to 200ºC/400ºF/Gas 6. Line a muffin tin with 8 paper cases. Put the cereal in a bowl with the milk and leave to stand for 5 minutes, until the cereal is soft (you can do this while you weigh out the other ingredients). Sift the flour, baking powder, salt and spices into a large bowl. Reserve the bran left in the sieve. Stir in the raisins. Beat together the egg, dark-brown sugar and oil and add to the flour, along with the soaked cereal and any milk left in the bowl. Mix together. Spoon the batter into the muffin cases (fill to the top). Mix the reserved bran from the sieve with the demerara sugar and sprinkle over the muffins. Bake for 20–25 minutes until risen and firm to the touch. Cool for 5 minutes in the tin then transfer to a wire rack to cool completely. Store in an airtight tin for up to five days.
Information Makes 8 muffins |
wrote on 3 Apr, 2012.
These are my favourite bran muffins, and I've tried many.. they work well with most types of flour (I've used wholemeal, plain, gluten-free, buckwheat and they've all been lovely), any types of dry fruit (though I find if it's too fruit-heavy the muffins won't rise into a nice muffiny shape..still taste good though!) and I've also tried to increase the nutrient content by mixing in a couple of handfuls of drained, grated zucchini (courgette), which worked really well and kept the muffins moist. The one thing I would say is, it is important that you weigh out the ingredients to get the best results- with most recipes I go by eye but I definitely notice the difference if I do that with this recipe. Re: the other comment about reserved bran: when you sieve whole-meal flour, little bran bits are usually left over in the sieve. This is what you are meant to put to one side and sprinkle on afterwards (from what I can gather!) x
wrote on 26 Sep, 2011.
I am just about to make these muffins but i am a little confused on 'reserved bran' for the top. Where in this recipe does it indicate how much 'reserved bran' you should reserve????
wrote on 10 Feb, 2011.
These muffins are great - easy to make and tasty, they're a hit with mum&dad, toddler and grand parents too. The first time I made them I only had soft light-brown sugar and they turned out great - so don't worry too much if you don't have the exact ingredients! Have also found that you don't really need the extra sugar on the top. Also this recipie easily makes 9 muffins (not 8).
wrote on 2 Mar, 2009.
These were a big hit with my 7 yr old! I had to make a few minor adjustments as I didn't have all the ingredients, but they still turned out great. Will definately be baking these again.