Bran Bread Muffins from Griffith’s Bakery

Bran Bread Cakes/Muffins

Adapted from a recipe in Woman’s Realm “Book of 101 ways with bread” by Susan King, a soft cover booklet, published by IPC Magazines Ltd, Plymouth and Fleetway Printers, Gravesend, 1980

225g plain flour

100g wholemeal flour

100g unrefined (natural) bran

1 teaspoon salt

2 teaspoons sugar

3 teaspoons instant dried yeast

200ml warm milk

200ml warm water

25g butter, melted

Mix the flours, bran, salt sugar and yeast together. Make a well in centre and pour in the combined milk, water and melted butter.

Mix to a soft dough, adding enough f the combined liquids to make a soft dough. Cover bowl with a tea towel or cling wrap.

Leave to rise in a warm place until doubled in size (about an hour or so).

Knead the risen dough for a couple of minutes and then divide it into 12 pieces. Shape each into a ball and then flatten lightly.

Place on trays covered with baking paper. (Allow a little room for spreading). Use a fork to prick holes in the top of the bran cakes.


Cover with a tea towel and leave to rise in a warm place until they have doubled in size. During this time heat oven to 200 degrees C (fan forced).


Bake in the middle of a preheated oven for approximately 15 minutes, or until cooked through and golden brown.

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