1/1 Photo of On the Go Bran Muffins
These are supposed to last 6 weeks in the fridge, but I make them all - split the mix and make different sorts, then freeze them so my husband has something nice for morning tea! I usually do choc chip (add some cocoa to the batter too), date, apricot jam-filled (with a bit of ground almonds in the batter) and plum jam-filled (with ground hazlenuts and mixed spice in the batter). Please note these are Aussie cup measurements (250ml). I've never been able to 'cream' the oil and sugar but it doesn't seem to matter.
My Private Note
Units: US | Metric
- 1Pour boiling water over bran and allow to cool.
- 2Cream oil and sugar then add eggs, beating in each one well.
- 3Gradually add buttermilk.
- 4Add the bran mixture, then stir in the flour and bicarb soda.
- 5The muffin mix can be stored in the fridge for up to six weeks - the mixture will gradually start smelling sour but this is just the buttermilk and bicarb doing its thing.
- 6Each time you want a batch of muffins, scoop out required quantity, add chopped fresh or dried fruit, nuts, chocolate and spices to taste, spoon into greased or papered muffin tins and cook at about 200C for 15 to 20 minutes.
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Nutritional Facts for On the Go Bran Muffins
Serving Size: 1 (51 g)
Servings Per Recipe: 35
- Amount Per Serving
- % Daily Value
- Calories 112.2
- Calories from Fat 35
- Total Fat 3.8 g
- Saturated Fat 0.4 g
- Cholesterol 12.7 mg
- Sodium 125.0 mg
- Total Carbohydrate 18.6 g
- Dietary Fiber 1.7 g
- Sugars 8.8 g
- Protein 2.5 g