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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

Ingredients

Ingredients

For the recipe Honey and Bran Muffins

For the Muffins:

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)
Medium Eggs x 2
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)

Preparation

Preparation

1

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.

2

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

3

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

4

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

5

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 100g/ ml
Energy 1218kJ
291kcal
1193kJ
285kcal
Fat 13g 12g
Carbohydrate 35g 34g
Protein 6.9g 6.8g