Raisin Bran and Flaxseed Muffins

Posted in - Bake & Breakfast & Healthy Recipes on December 12th 2015 1 Comments

Mince pies, brandy butter – my favourite, so much so that I won’t let myself have one until the children break up for the school holidays, so the big day is today.    Bran muffins make up just a little and they are like eating cake for breakfast, but on the healthy side with definite digestive benefits.  I use rapeseed oil which can be quite strong, so have added some plainer oil as well – there are definite cholesterol reducing benefits to rapeseed oil so if you can resist eating these with butter, all the better.  You will, I hope, love them.

Makes 8

200g Self raising flour
1 tsp baking powder
25g bran
25g flax seed (healthfood shops and some supermarkets – Lidl has them)
1/4 tsp ground cinnamon or mixed spice (optional)
100g raisins
1 tbsp treacle
50g brown sugar
60ml rapeseed oil
40ml plain oil such as sunflower or vegetable
120ml milk
1 egg
mixed seeds for sprinkling (pumpkin, sunflower, linseed etc)

  1. Preheat the oven to 180°C.
  2. Mix together all of the ingredients apart from seeds.
  3. Spoon the mixture into 8 muffin cases.
  4. Sprinkle the top with seeds.
  5. Bake for 15 minutes until a skewer comes out clean.
    Eat warm for breakfast

As of now (1) people have had something to say...

  • Gabrielle Pilot - Reply

    December 13, 2015 at 9:03 pm

    Dear Victoria,

    I so look forward to your wonderful recipes, especially the ones that have come from your family roots. My only problem is trying to convert your grams to our ounces/lbs.
    You would think that since we use speed & distance (kilometers & meters), that we would have changed cooking matters to grams/kilogms etc. … but we haven’t!
    So I stumble along trying to convert your measurements to produce your delicious sounding recipes!
    Do you think you could add the two measurements to all your recipes?

    Wishing you, your family and dear mother Elspeth a gloriously happy Christmas,
    fondly from all the Pilots

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