STEP BY STEP BRAN AND RAISIN MUFFINS

STEP BY STEP BRAN AND RAISIN MUFFINS

500ml Digestive Bran
500ml Wholewheat flour (I use normal cake flour)
10ml Bicarb
5ml Salt
125g Seedless Raisins (I leave this out)
2 Eggs, beaten
350ml Soft Brown Sugar
350ml Milk
80ml Oil

Mix bran, flour, bicarb, salt and raisings in a large bowl.
Using a hand beater, beat eggs and brown sugar well and gradually beat in oil
Pour this mixture into dry ingredients and finally stir in milk
Spook mixture into greased muffin pans, filling them about two-thirds full and bake at 190ºC for about 20 minutes.

This batter can be made in advance, stored in a sealed container and refrigerated for about one month.
Recipe makes about 48 muffins

(posted by Delene)