Sweet
Bran and raisin muffins
Old-fashioned, deeply comforting bran muffins — plump with raisins, sweetened with molasses honey, best warm with cold butter.
Soak the raisins in hot tea for ten minutes before folding in. They plump up gorgeously and never bake dry.
Method
- 01
Cover the raisins with the hot tea and leave to soak for 10 minutes. Drain.
- 02
Meanwhile, tip the bran into a large bowl and pour over the buttermilk. Leave to soften for 10 minutes.
- 03
Heat the oven to 180°C fan. Line a 12-hole muffin tin with paper cases.
- 04
Whisk the oil, brown sugar, honey, egg and vanilla into the softened bran until smooth.
- 05
Sift the flour, bicarb, cinnamon and salt over the top. Fold gently — a few floury streaks are fine. Fold in the drained raisins.
- 06
Divide between the cases. Bake for 20–22 minutes, until domed, deep golden and a skewer comes out clean.
- 07
Cool in the tin for 5 minutes, then lift onto a rack. Best warm with cold salted butter and a strong cup of tea.
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