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Bran Muffins with raspberry Jam Centre

BY Luisa Farelo-Hayes

What could be better than a freshly baked bran muffin with a sweet surprise in the center!

  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 20 mins
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  • 2 eggs
  • 300 g brown sugar
  • ¼ C (60 ml) vegetable oil
  • 300 g cake flour
  • 2 tsp (10 ml) bicarbonate of soda
  • pinch of salt
  • 2 C (500 ml) milk
  • 100 g All-Bran Flakes
  • 100 g flaked almonds
  • ¼ C (60 ml) sultanas
  • ¼ C (60 ml) raspberry jam

Cream the eggs and sugar together until pale in colour. Add the oil and beat until well combined.

Sift the flour, bicarbonate of soda and salt together and fold into the egg mixture alternately with the milk. Stir in the All-Bran Flakes, flaked almonds and sultanas and leave overnight in the refrigerator.

Preheat the oven to 180 °C. Grease a 12-cup muffin pan.

Pour the batter into the muffin cups to halfway. Place a teaspoonful of jam in the centre of each cup and top with the remaining batter. Bake in the oven for 15–20 minutes or until risen and light golden brown.

Remove from oven and allow to cool before serving.