There is nothing nicer than fresh bran muffins for breakfast.
The beauty about this recipe is that the dough can be stored in the fridge for up to 2 weeks so prep the recipe today and then bake your muffins as you want them throughout the week.
Ingredients
50g Bran
280g Crushed Bran Flakes
250ml Warm Strong Laager Rooibos Tea
100g Peacan Nuts - chopped
150g Raisins
125g Margarine
150g Brown Sugar
2 Eggs
500ml Buttermilk
240g Cake Flour
65g Wholewheat Flour
15ml Bicarb
Method
- Mix bran, Rooibos and Margarine - allow to cool
- Once cooled - add all other ingredients and mix well
- Bake at 180 degrees in a greased muffin pan as required
Have you got it at home?
- Laager
