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Raisin Bran Breakfast Muffins

From ‘Annabel’s Family Cookbook’ Ebury Press

A healthy breakfast recipe is Raisin Bran Breakfast Muffins. These are good, as you can take them with you if you got up late and don’t have time for breakfast.

Prep: 10 minutes plus soaking

Cook: 25 minutes

Makes: 8 muffins

Keeps: Store in an airtight tin for up to five days.


  • 100 g bran-flake cereal
  • 250 ml milk, warmed
  • 60g wholemeal flour
  • 60g plain flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • 75 g raisins
  • 1 large egg
  • 100 g soft dark-brown sugar
  • 100ml sunflower oil
  • 2 tbsp demerara sugar


  1. Pre-heat the oven to 200ºC/400ºF/Gas 6.
  2. Line a muffin tin with 8 paper cases. Put the cereal in a bowl with the milk and leave to stand for 5 minutes, until the cereal is soft (you can do this while you weigh out the other ingredients).
  3. Sift the flour, baking powder, salt and spices into a large bowl. Reserve the bran left in the sieve. Stir in the raisins. Beat together the egg, dark-brown sugar and oil and add to the flour, along with the soaked cereal and any milk left in the bowl. Mix together.
  4. Spoon the batter into the muffin cases (fill to the top). Mix the reserved bran from the sieve with the demerara sugar and sprinkle over the muffins. Bake for 20–25 minutes until risen and firm to the touch. Cool for 5 minutes in the tin then transfer to a wire rack to cool completely.

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