Bran Muffins

These muffins are easy, adaptable, and keep in the fridge for up to 30 days—perfect for a quick, nourishing snack with your morning coffee or tea. The base mixture is forgiving, and you can add whatever you like: grated carrot, coconut, banana, mixed seeds, cranberries… the possibilities are endless.

Ingredients

• 625 ml (2 ½ cups) all-purpose flour
• Pinch of salt
• 375 ml (1 ½ cups) brown sugar
• 125 ml (½ cup) oil
• 5 ml (1 tsp) vanilla extract
• 12.5 ml (2 ½ tsp) baking soda
• 500 ml (2 cups) digestive bran
• 2 eggs, beaten
• 500 ml (2 cups) milk

Instructions

1. Mix all ingredients together until well combined.
2. At this stage, you can place the mixture in the fridge and store until needed.
3. Stir the mixture before baking.
4. Fill muffin tins ¾ full.
5. Bake at 200°C (400°F) for approximately 15 minutes, or until golden and firm.
6. Cool slightly, then enjoy warm with a cup of coffee or tea.

1. Optional Add-ins: Fold in grated carrot, mashed banana, shredded coconut, cranberries, or mixed seeds to suit your taste.
2. Muffin mixture can be stored in fridge for 30 days.

The only way to make sense out of change is to plunge into it, move with it, and join the dance. — Alan W. Watts