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Honey and Bran Muffins

These muffins aren't too sweet so make a great morning snack or even more delicious served warm with yoghurt as a dessert.

9 Muffins

Easy 20 Minutes



For the recipe  Honey and Bran Muffins

For the Muffins:

9 Dr. Oetker Muffin Cases
275 g Wholemeal Plain Flour (10 oz)
4 Dr. Oetker Baking Powder Sachets x 4 (4 tsp)
75 ml Honey (3 oz)
225 ml Milk (8 fl.oz)
110 g Butter (4 oz) melted
5 ml Dr. Oetker Madagascan Vanilla Extract (1 tsp)
25 g Bran (1 oz)
75 g Caster Sugar (3 oz)
2 Medium Eggs




Honey and Bran Muffins

Preheat oven to 200°C/400°F/Gas Mark 6 and place 12 Muffin Cases in a muffin / deep cupcake tin.


Sieve the flour and Baking Powder together in a large bowl.


In a separate bowl, mix together the sugar, eggs, milk, butter and Vanilla Extract.


Fold the flour and Baking Powder into the egg mixture, add bran and honey and mix gently to a lumpy batter.


Divide mixture between the muffin cases and bake at the top of the oven for 25-30 minutes until well risen and golden brown. Remove muffins from tin and cool on a wire rack.

1 serving = 101g

Nutritional Information for the recipe Honey and Bran Muffins

Per Serving Per 100 g / ml
Energy 1243kJ
Fat 12.44g 12.32g
Carbohydrate 37.87g 37.49g
Protein 6.58g 6.52g