Bran and Raisin Muffins
Tue, 4 September 2018
If you're looking for a basic, straight-up bran muffin recipe with zero fuss but all the flavour the our own Catherine Leyden has just the option for us here in the kitchen this Wednesday morning.
150g/5oz Odlums Cream Plain Flour
50g /2oz Odlums Wheat Bran
50g/2oz Butter or Margarine (room temperature)
50g/2oz Shamrock Golden Caster Sugar
1 Egg (beaten)
3 teaspoons Odlums Baking Powder, sieved
125g/4oz Shamrock Raisins
Preheat oven to 180°C/350°F/Gas 4. Line muffin tin with paper cases.
Soak the bran in the milk for about 10 minutes. Meanwhile cream butter/margarine and sugar together until light and fluffy.
Stir in the egg, bran and milk. Lightly fold in the flour, sieved baking powder and raisins. The mixture should remain a little lumpy.
Divide the mixture between the paper cases. Bake for about 20-25 minutes until well risen.
Cool on a wire tray. Delicious served warm with butter and lemon curd or marmalade.