• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Fruity Bran Muffins

  • Recipe Submitted by on

Category: Breads

 Ingredients List

  • 1/2 c Raw sugar
  • 1 1/2 c Wholewheat flour
  • 1 c Mixed dried fruit
  • 2 c Bran
  • 1 c Cold milk (at least); soy,
  • -rice or whatever
  • 1 tb Golden syrup or dark corn
  • -syrup
  • 1 tb Water
  • 1 1/2 ts Baking powder


Yet another bran muffin recipe. This one comes from the Hare Krishna
cookbook -Great Vegetarian Dishes-. I made it for the first time at the
weekend and was quite pleased with the results.

1. Combine the sugar, flour, fruit and bran in a large bowl and set aside.

2. Reserve 1 tab of milk. Combine the rest with the golden syrup in a small
bowl, and add to the bran mixture.

3. Heat the water and the reserved milk in a small saucepan. When hot, add
the baking soda. When the mixture froths, pour it into the bran mixture.
Mix in quickly and thoroughly. The mixture should be fairly moist. (Some
additional milk may be required.)

4. Spoon into prepared muffin tins and bake at 355F for 20 minutes. Notes -
I was in a hurry, so grabbed the first jar of dried fruit I could find -
sultanas. Very nice, but would be better with mixed fruit and some candied
peel. The original recipe called for 1 tab of melted b*tter to go in with
the milk and syrup. Usually I would sub maple syrup, but figured that there
would be enough extra golden syrup sticking to the spoon to cover it. I
used quite a bit of extra milk to get the mix moist enough - probably about
three-quarters of a cup. The recipe noted that it yielded enough for 6
muffins (cooked in the special deep, round muffin tins at Govinda's Bakery
in Los Angeles). Those muffin tins sure must be deep! My muffin tin has
twelve cups, and the mixture filled them all to the brim. I crossed my
fingers and hoped they wouldn't rise too much because I didn't want to
clean the overflow off the bottom of the oven. Fortunately they stayed
basically the same size as they went in - a very dense, moist muffin,
extremely filling!

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