Sultana bran muffins
Sultana bran muffins sent in by Bev Reinmuth from Taylors Lakes, Vic.
plain flour, 5 cups
bicarbonate of soda, 5 teaspoons
buttermilk, 2 x 600ml cartons
sultana bran, 6 cups
raw sugar, 375g packet
eggs, 5, beaten
vegetable oil, 1 cup
sultanas, 1 cup
butter, to serve, if liked
icing sugar, for dusting
- Preheat oven to moderate, 180°C. Line 3 x 12-hole muffin pans with paper patty cases.
- Sift flour and bicarbonate of soda together in a large bowl. Add all remaining ingredients. Mix well until just combined. Spoon evenly among cases until two-thirds full.
- Bake 15-20 minutes, until cooked when tested with a skewer. Cool muffins in pan 5 minutes before transferring to wire rack to cool completely. They can also be served warm with butter.