Moist bran muffins


  • 90g wheat bran
  • 50ml plain yogurt
  • 200ml soy, almond or rice milk
  • 400g tinned prunes - drained, stoned and pureed
  • 2tbs vegetable oil, plus extra to rub over muffin tin
  • 1 egg, beaten
  • 100g sugar or stevia as a healthy sugar substitute
  • 1 tsp vanilla essence
  • 125g spelt plain flour
  • 1/2tsp baking powder
  • 1tsp bicarbonate of soda
  • 1/2 tsp salt
  • 25g walnuts, chopped
  • 25g raisins


  1. Preheat the oven to 190°C.
  2. Mix together the milk and yogurt, add the wheat bran and leave to soak.
  3. In a separate bowl add the prunes, oil, eggs, sugar and vanilla essence and whisk until combined.
  4. Add the bran mixture and stir well.
  5. Sieve the flour, baking powder, bicarbonate of soda and salt into the bowl.  Add the nuts, bicarbonate and baking powder.  Stir until just combined.
  6. Spoon mixture into an oiled muffin tin and bake for 15-20 minutes.
  7. When muffins are golden brown remove them from the oven and cool slightly.
Keep in an air-tight container for a couple of days, or pop them in the freezer to keep them for longer.

Makes 12

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