Makes 24 muffins
Mixing the muffins the night before helps to keep them moist for longer after baking.
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Raisin & Bran Muffins

You will need

2 extra large eggs, at room temperature
½ cup (125 ml) canola oil
1 cup (250 ml) plain yoghurt
1 cup (250 ml) fresh full cream milk
1 x 700 g Ina Paarman’s Raisin & Bran Muffin Mix
½ cup (50 g) pecan nuts, chopped

Ina’s Tip

Sprinkling the nuts on top of the muffins allows them to crisp and toast nicely. Any unbaked muffin dough can be kept in the fridge.
The mixture can safely be mixed the day before and kept covered in the fridge to bake on the day, or bake the next day. Or you can bake leftover mixture all in a well buttered muffin pan. These muffins freeze really well.


Adjust oven rack to middle position. Preheat oven to 180°C.
Remove the raisin-bag from the foil packet and pour boiling water over the raisins to plump them up. Drain and set aside to swell.
Butter 6 small coffee cups. Beat eggs and oil for 1 minute on high speed until well blended. Add yoghurt and milk and beat for another 1 minute on high speed. Add contents of pack and drained plumped raisins. Stir by hand with a spatula ± 40 times until uniformly blended. (Do not beat.)
Fill cups ¾ full. Sprinkle chopped nuts over the top of each unbaked muffin. Cover the remaining dough and keep in the fridge, for use the next day.
Stand cups on a small baking sheet before putting them in the oven.
Bake for about 30 minutes until nicely risen and browned. Serve with butter and honey.