- 240g/8½oz bran cereal sticks
- 100g/3½oz butter, softened
- 200g/7oz caster sugar
- 2 ripe bananas, peeled, mashed
- 2 free-range eggs, beaten
- 1 lemon, juice only
- 450ml/16fl oz milk
- 300g/10½oz plain flour
- 2½ tsp baking powder
- ½ tsp fine sea salt
- 220g/½ lb raisins or sultanas
- Preheat the oven to 190C/375F/Gas 5.
- Pour half of the bran sticks into a large mixing bowl. Pour over 200ml/7fl oz boiling water. Set aside until the bran sticks have softened and absorbed most of the water and the water has cooled.
- In a separate mixing bowl, cream together the butter and sugar. Add portions of the mashed banana and beaten egg a little at a time, beating well after each addition, until the mixture is smooth and well combined.
- Mix together the lemon juice and milk, then add the mixture to the muffin batter a little at a time, beating after each addition, until all of the liquid has been incorporated into the batter.
- Add the cooled, softened bran mixture to the batter and stir well to combine. (NB: At this point, the mixture will look as if it has curdled, but don't worry.)
- Sift the flour and baking powder into the batter mixture and stir until combined.
- Add the salt, then stir in the raisins or sultanas and the remaining bran sticks until well combined.
- Place one paper muffin case or one large square of greaseproof paper into each well of a 24-hole muffin tin. Divide the muffin batter equally among the muffin cases.
- Transfer the muffins to the oven and bake for 25-30 minutes, or until risen, golden-brown and cooked through. (NB: The muffins are cooked through when a skewer inserted into the centre comes out clean.)