Categories: Food & Drink

Raisin Bran Muffins for Breakfast

Breakfast had suddenly became a chore when my school age son started to complain about the BORING breakfast served every morning.

He is bored with toasts, cornflakes, oatmeal, sandwiches and egg breads.

He wanted a new exciting food that could satisfy his picky taste buds.

Well, I must admit that Raisin Bran Muffins had saved my day!

All you have to do is to make extra batches of the muffin batter, wrap into individual portions with a plastic cling wrap and freeze in the freezer.

So, whenever your child started to complain about BORING breakfast, you could take a couple of frozen muffin batter out , thaw and bake them in the oven for a lovely fresh and warm bran muffins.

This muffin recipe is super healthy, nutritious and quick to bake when you have prepared before hand.

I had use 2 different type of flours for this bran muffin recipe;

Slef raising flour- in order to puff up naturally

Wholemeal flour- for extra fibre and nutritions for your child

Raisins or sultanas are great source of fibre too but if you child doesn’t like them, you could replace this dried fruits with dried apricots, red cherries or dates.

An egg is sufficient for the muffin batter but make sure that it is a Grade A egg, high in Omega, low in cholesterol and hygienic.

Don’t buy those Grade B or C eggs which are smaller in size and dirty stains of chicken shits and blemishes.

Remember to mix the muffin batter by hand instead of using a cake mixer to beat it.

Over beating would induce the muffin to sunken.

Raisin Bran Muffins

Ingredients:

90g self raising flour
60g wholemeal flour
1 tsp baking powder
A pinch of salt
3 tbsp brown sugar
120ml low fat milk
2 tbsp butter-melted
1 egg (Grade A)
45g raisins or sultanas
1 tsp vanilla essence

Method

Preheat oven at 180C. Place 12 cupcake paper in the muffin tray.
In a big mixing bowl, sieve the baking powder, self raising flour, wholemeal flour and salt. Then add in the sugar, mix well.
The wholemeal flour will leave bits of bran in the sieve. Toss in the bits into the flour mixture.
In another bowl, pour in low fat milk, add in butter and eggs.
Beat well , then add in the vanilla essence. Mix again untill all ingredients are well combined.
Then pour the liquid mixture to the sieved dry ingredients.
Mix quickly, don’t beat the ingredients. Just keep stirring untill all ingredients are combined well.
Add in the raisins, fold in gently.
Fill the muffin batter until 2/3 full into the muffin paper cups.
Transfer to the oven, bake for 30min until the muffins had risen and fluffy.
Use a toothpick to poke into the muffin.
If it comes out clean, the muffins are ready.
Otherwise, further bake for another 10min but leave the muffins in the oven after the timer is off.
Then, transfer the muffins to a wire rack to cool off.
Store in airtight container.
If you can’t finish them in 3 days, store them into the fridge.