These bran muffins are light and tender. Ideal for a treat with a smidgen of health added in - well, maybe! This recipe is adapted from a much-loved book from the 80's - Open House by Sarah Leah Chase

Ingredients

• 250 grams butter, softened
• 1 cup brown sugar
• ½ cup honey
• 3 eggs
• 2½ cups flour
• 4 teaspoons baking soda
• 2 teaspoons mixed spice
• 2½ cups wheat bran
• 1 cup plain unsweetened yoghurt
• 1½ cups milk
• 250 grams dried dates or raisins, finely chopped

Method

1. Preheat the oven to 190ºC. Grease 18 standard muffin cups or line with paper cases.
2. In a large bowl, beat the butter, sugar and honey together until very light and creamy.
3. Add the eggs one at a time, beating well after each addition.
4. Sift flour, baking soda and spice together and fold into the creamed mixture with the bran, yoghurt, milk and dried fruit.
5. Divide the mixture evenly among the prepared cups.
6. Bake in the preheated oven for 25 minutes or until well risen and firm to the touch.
7. Serve hot and lightly buttered.

Cooks Tips

Keep bran in the refrigerator as it will become rancid quickly in a hot pantry.

- Try ground ginger and diced glace pears.

- Use a mix of bran and wheat germ.

- Use golden or maple syrup in place of honey.