Now that the mornings are getting lighter I feel more inspired to get my day started off right. Do you ever get bored with the same cereal or toast in the morning? This Bran and Raisin Muffin Recipe is a filling treat to get you started in the morning and ready for the busy day ahead.
The muffins are inspired by breakfasts I shared with friends in North Carolina and instantly take me back to some lovely memories. Do you have any favorite recipes that remind you of a special time?
Bran and Raisin Muffin Recipe
I think these Bran and Raisin Breakfast Muffins taste best straight out of the oven, cut open and smothered with butter.
To be super organized you could bake a batch at the beginning of the week to eat cool for your breakfasts when you are short of time throughout the week. You could even make the mixture at the weekend, put it in the fridge and bake them as you want them which is a great way to save time. They are very quick and easy to make and use only readily available ingredients that you probably already have in your cupboards at home!
- 3 cups bran cereal
- 1/2 cup raisins
- 1 1/2 cups caster sugar
- 2 1/2 tsp baking soda
- 1 tsp salt
- 2 eggs
- 2 cups buttermilk
- 1/2 cup oil
- Mix together the bran cereal, raisins, caster sugar, baking soda and salt in a large mixing bowl until well combined.
- Add the 2 eggs, buttermilk and oil and mix together.
- Fill muffin cases and bake at 350F for 30 minutes or until they are golden brown. Fill the cases so they are 2/3 full to get even, perfect muffins.
- Serve warm straight from the oven or wait to cool!
You can store the mixture in the fridge for up to 3 weeks before baking.
It really is as easy as that! I thought I would start off with sharing an easy recipe so you have no excuse not to try it! I would love to know what you think of the recipe and if you get a chance to try it.