Makes 12 large muffins

These delicious muffins are super moist and stogged full love lovely raisins. I use both oat and wheat bran in them, but you can use all wheat bran if you prefer. Quick and easy to make.

120 ml sunflower oil (1/2 cup)

100g soft light brown muscavado sugar (1/2 cup, packed, can use light brown sugar if you wish)

3 large free range eggs

2 TBS golden syrup

3 TBS dark treacle

(Can use 5 TBS mild molasses)

1 tsp vanilla extract

365ml buttermilk (1 1/2 cups)

55g wheat bran, unsifted (1 cup)

55g oat bran, unsifted (1 cup)

140g whole wheat flour (1 cup)

95g plain flour (2/3 cup)

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

100g raisins (2/3 cup)

Preheat the oven to 200*C/400*F/gas mark 6.  Spray a large 12 cup muffin pan generously with non-stick, low fat cooking spray. Set aside.

Whisk the sunflower oil and brown sugar together until smooth. Whisk in the eggs, syrup and treacle.  Whisk in the vanilla and the buttermilk.  Whisk together both brans, both flours, baking powder, soda and salt.  Add all at once to the wet ingredients and stir just to combine.  Stir in the raisins.  Divide between the prepped muffin cups, filling 2/3 full.

Bake for 12 to 15 minutes, until well risen and the tops bounce  back when lightly touched.  Let sit in the tin for 5 minutes, before carefully loosening and tipping out.