• 48servings
  • 1minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
MineralsNatrium, Fluorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 625g plain flour

  2. 125g bran flakes cereal

  3. 600g caster sugar

  4. 5 teaspoons bicarbonate of soda

  5. 2 teaspoons salt

  6. 4 eggs, beaten

  7. 225g melted margarine, cooled

  8. 1L buttermilk

Instructions Jump to Ingredients ↑

  1. Preheat oven to 200 C / Gas 6.

  2. In a large mixing bowl, sift flour. Add the cereal, sugar, bicarbonate of soda and salt; stir to combine.

  3. Add eggs, margarine and buttermilk; mix well.

  4. Cover bowl and store batter in refrigerator for at least 24 hours before using. Batter will keep in the refrigerator for up to 6 weeks. Batter should remain covered and should not be stirred.

  5. Scoop batter into lined or lightly greased muffin cups, filling each cup 2/3 full. Bake at 200 C / Gas 6 for 15 to 20 minutes, or until a skewer inserted into the centre of a muffin comes out clean.


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