Market Kitchen's bran muffin

Photo:Christine O'Connor
Photo:Christine O'Connor
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.

Makes 12

3 cups baker's bran
3 cups flour
3 tsp baking soda
¾ cup raisins
1 tsp cinnamon
1 cup brown sugar
1 cup fruit, fresh or frozen
¾ cup oil
¾ cup yogurt
1-2 cups milk
3 eggs

Heat the oven to 180degC.

Grease a 12-muffin tin.

Mix the dry ingredients together in a large bowl.

Add the fruit.

In another bowl mix together the wet ingredients.

Add the wet ingredients to the dry and combine gently. Do not over-mix.

Spoon the mixture into the prepared tins so that the mixture fills the tins.

Bake for 20-25 minutes or until a skewer comes out clean when inserted.

Cool for five minutes before removing from the tins.


Recipe requested by Vivienne Cuff. Recipe provided by Alison Lambert, Market Kitchen.

If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, fax 474-7422, or email, including your name, address and a daytime telephone number, and we will request it.

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