Bran Muffins

Bran Muffins

4 Syns each - Adapted from the Breakfast Bran Muffin recipe in the Sweet Dreams book

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins


  • 50 g All Bran - or Shreddies
  • 115 g strong wholemeal bread flour
  • 3 tbsp sweetner granules
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp Bicarbonate of soda
  • 50 g porridge oats – plus some extra to sprinkle over the muffins
  • 2 large eggs
  • 300 ml fat free vanilla flavour yoghurt
  • 100 g dates - chopped
  • Icing sugar to dust


  1. Put 12 silicon cup cases into a cup cake tray – do not use paper ones as they stick
  2. Turn on oven to 200°C/180°C fan.
  3. Put the All Bran/Shreddies into a strong plastic bag and smash into small pieces – good therapy for when you are in a mood.
  4. Place the smashed All Bran/Shreddies into a large mixing bowl and add all the remaining dry ingredients
  5. Blend the dry ingredients together thoroughly.
  6. In a large measuring jug place the yoghurt and the eggs and beat well with a whisk or fork.
  7. Add the wet ingredients into the bowl of dry ingredients
  8. Mix well but not for too long. Until they form a mixture – do not overmix.
  9. Divide the mix into the 12 silicon cup cases and sprinkle with some porridge oats
  10. Cook for 20 – 22 minutes
  11. Take out of the oven and dust lightly with icing sugar. Allow to cool
  12. These muffins freeze well. They only stay fresh for about 2 days so I generally freeze 6 and keep 6 for now.

Recipe Notes

You can replace the dates with mixed fruit or apricots or indeed any dried fruit you have to hand.