Tuesday, January 22, 2013

Don't tell anyone but I am sneaking bran in again!  This time in the discguise of a gingerbread muffin hence the Gingerbran Muffin is born.  I would also have added raisins but I have run out, so if you have some in your cupboard feel free to add about 100g to this mix.



  • 200g plain flour
  • 60g bran
  • 11/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 11/2 tsp ground ginger
  • 1 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1 egg
  • 150g dark soft brown sugar
  • 45ml molasses (treacle)
  • 180ml milk
  • 90ml canola oil (vegetable)


  1. Prepare muffin tins. preheat oven to 385 F
  2. Mix together flour, baking powder, bicarbonate of soda and spices in a large bowl
  3. In a separate bowl beat the egg, sugar, treacle, milk and oil until blended together.  If you leave it a while before using it will need mixing up again as the molasses can drop to the bottom of the wet mix.
  4. Pour all of the wet mixture into the dry and stir to combine. Lumps are fine so just mix till combined.
  5. Spoon into muffin cases. Bake for 16-20mins mins until tops feel quite firm and when pressed lightly the top springs back.  Cool on a wire rack. 

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  1. Delicios recipe, read it with chorme translator but I understand and I feel very good.
    La Tauleta

  2. I'm a self proclaimed muffinaholic and have been search for a good bran muffin. I will definitely be making these!

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