Ingredients:

  • 2 1/2 cups all-bran cereal (75g)
  • 1 1/2 cups milk, any kind (355ml)
  • 1/2 cup brown sugar, packed (100g)
  • 1/4 cup vegetable oil (60ml)
  • 1 large egg, lightly beaten
  • 1 1/2 cups all-purpose flour (180g)
  • 1 teaspoon baking soda (5g)
  • 1/2 teaspoon salt (2.5g)
  • 1/2 teaspoon ground cinnamon (2.5g)
  • 1/4 teaspoon ground nutmeg (1.25g)
  • 1/2 cup raisins (75g)
  • 1/2 cup chopped walnuts or pecans (50g)
  • 1/2 cup shredded carrots (50g)
  • 1/4 cup shredded coconut (optional) (20g)

Instructions:

  1. In a large bowl, combine bran cereal, milk, brown sugar, oil, and egg. Mix well, cover, and refrigerate for at least 8 hours or overnight to allow the bran to soften.
  2. Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with liners or grease well.
  3. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
  4. Add the dry ingredients to the soaked bran mixture. Stir until just combined. Do not overmix! A few lumps are okay.
  5. Gently fold in the raisins, nuts, carrots, and coconut (if using).
  6. Fill each muffin cup about two-thirds full.
  7. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.