Branberry Breakfast Muffins©


  • 8.8oz-250g Self-Raising Flour (sifted)
  • 1 teaspoon Baking Powder
  • 7oz-200g Bran Flake Cereal
  • 2 Free-Range Eggs (medium)
  • 5.2oz-150g Dried Cranberries
  • 7oz-200g Baking Margarine
  • ½ teaspoon Ground Cinnamon
  • 6.3oz-180g Caster Sugar
  • 13.5fl oz-400ml Semi-Skimmed Milk
  • Dust with Icing Sugar


  1. In a large measuring jug, add the cereal flakes and milk then leave for 30 minutes to soak
  2. Pre-heat oven to 392˚f/200˚c regular oven or 356˚f /180˚c fan assisted oven. Grease a 12-hole loose bottom muffin tin like a Muffin PushPan (or use paper cases) and set to one side
  3. In a large mixing bowl cream together the sugar and butter until pale in colour. Add the eggs one by one, mixing between each addition
  4. Add the flour, cinnamon and baking powder and combine
  5. Follow by adding the cereal mix and dried cranberries. Combine one last time so that the fruit is evenly distributed throughout the mix
  6. Spoon the mixture equally into each of the 12 holes/cases and pop into the oven for 25 minutes (or until you can insert a skewer into the centre of one and it comes out clean). Remove from the oven and allow to cool in the tin for 10 minutes before removing and allowing them to cool completely
  7. Dust with icing sugar when they are completely cool and enjoy

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