Raisin Bran Muffins

Cake was the subject of most of my conversations with Ophelia while her brothers were at school last week. This meant we had tea parties, the dolls had tea parties and we made and ate rather a lot of cake. The poor kitchen must have felt rather sorry for itself with flour and sugar all over the surfaces and even an egg cracked on the floor all at the hands of my increasingly independent three-year-old who has decided that mummy can only help in certain circumstances.

I was quite happy when the weekend came around and wrongly thought the older kids might dilute my daughter’s enthusiasm. What I didn’t bank on was the kids having gotten accustomed to the steady stream of cake and their reluctance for it to stop! On Friday evening there was the discussion about what flavour cake would be next. Looking back at the rocky road, flapjack brownie, lemon cupcakes and chocolate cake which had sweetened the week, I decided it was time to steer the kids towards something a bit less sugar-filled. In the past, I have discovered that this is not always a successful endeavour, but in this instance, I got my way and the kids happily made and enjoyed eating Raisin Bran Muffins.

Ready to soak overnight.

I think the majority of the enthusiasm for this recipe stemmed from the fact that the kids think it is hilarious that mummy sits eating what they think looks like sticks at breakfast as they are enjoying their Shreddies or Cheerios. Luckily for me, they were not disappointed that after soaking the All Bran, raisins and sugar overnight they had lost their structural integrity and stick-like appearance! This is a versatile recipe that can be made vegan/dairy free by using almond milk.

To make the Raisin Bran Muffins you will need:

  • 75g All Bran cereal
  • 75g caster sugar
  • 175g raisins
  • 300ml milk
  • 175g wholemeal self-raising flour
  • 50ml water
  • 25ml milk
Dividing the mixture between the cases.

Method:

  1. Put the All Bran, caster sugar, raisins in a large bowl with 300ml of milk and mix well. Leave to soak overnight or for at least 6 hours.
  2. Preheat the oven to 160°c fan and put 12 cupcake cases into a muffin tin.
  3. Sift in the flour and add in the water and 25ml of milk and combine well.
  4. Divide the mixture between the 12 cases and place in the oven for 20-25 minutes until springy.

This recipe appeared in Penguin News on 19 June 2020 and Soar Valley Life July/August 2020 edition.

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