I remember so vividly my mom making these for my sister and I when we were little. You could even buy the muffin mixture from our local home industry. These were a big thing in the 80’s and 90’s! Now we both make them, and variations the recipe, for breakfasts on-the-go, or a teatime nibble.
You do need to let the mixture sit (covered) in the fridge at least overnight, for the cereal to soak up the liquid and swell. And in my opinion, the longer you let the mixture sit the better your muffins get.
- 2 eggs
- 1½ cups soft brown sugar
- ⅓ cup oil
- 200 ml seedless raisins
- 2½ cups cake flour
- 2 cups All-Bran Flakes
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups low fat or fat-free milk
- 1 tablespoon bicarbonate of soda
- Cream eggs and sugar well.
- Add oil and mix well.
- Add the raisins, flour, All Bran, salt and vanilla extract. Mix well.
- Mix bicarb in with the milk.
- Leave in the fridge overnight (or for up to 30 days).
- When ready to bake, stir the mixture well.
- Prepare muffin pans - either use cupcake cases or spray with non-stick cooking spray.
- Put the mixture into muffin pans.
- Bake at 180°C for 10 - 12 minutes.
Exchanges (1 muffin): 1 carbohydrate + 1 fat exchange
Serving Suggestion: Have a muffin with a low fat cheese wedge or teaspoon of peanut butter or dollop of fat-free cottage cheese or spoon of Naturalite jam or a handful of raw nuts.