Ingredients
Method
1.In a large bowl, combine the flour, sugar, bran or cereal, bran flakes, cranberries and pecans, mixing well.
2.In a separate bowl, whisk the milk and soda, then add the oil, eggs and maple syrup.
3.Gently stir the wet ingredients into the dry until evenly mixed. You can store this in an air-tight container in the fridge for up to two weeks.
4.When ready to bake, preheat the oven to 185°C. Spoon the mixture into muffin papers or lightly greased tins and bake for 12-15 minutes until golden and well risen.
This is a handy recipe as you can make a batch to store in the fridge, then spoon it into tins and bake to order. The muffin mix will last for at least two weeks refrigerated – although I bet you use it up in the first week. This recipe always seems to rise evenly and, with that amount of bran, must be good for you!
Note
