Bran Muffins
A simple recipe Mieko used early in our marriage, as rescued from a note wedged in one of her cookbooks. The bran readily available in Japan is rice bran, which is bland and dry in baked goods, so this version is jazzed up a little with with sultanas and brandy.
Ingredients
- Dry Ingredients
- 200g flour
- 1 cup bran
- ¾ tsp baking powder
- ¾ tsp baking soda
- Liquid Ingredients
- 1 egg
- 1 cup milk or soy milk
- ¼ cup oil
- ¼ tsp salt
- 50g sugar
- Extras
- 1 cup raisins or sultanas
- (to cover raisins) brandy
Steps
- Soak raisins or sultanas overnight in brandy, and drain before using (saving off brandy).
- Preheat the oven to 425°F (210°–220°C, Gas Mark 7).
- In a large bowl, stir together dry ingredients and sift once.
- Add extras to dry ingredients.
- In a separate small bowl, stir together liquid ingredients, blend well.
- Stir liquid into flour mixture.
- Spoon batter into oiled muffin cups, filling each about ⅔ full. Drizzle some of the brandy over each muffin.
- Bake about 20 minutes or until tops spring back when lightly touched.
