I’ve been digging up some old recipes I enjoyed during childhood. This one was a family favourite and by happy coincidence is high in fibre, low in fat, and has no added sugar. It makes a great breakfast on the run or afternoon snack. You can adapt the recipe to include nuts, fruits, spices, sugar, anything you like really. This is my favourite version, recipe below. Be warned, these are not light fluffy cakes, because of all the fruit and bran they are quite dense.
Pick a mug of any size you like, I used a medium sized one and it would make about 12 muffins or one decent sized loaf.
Preheat the oven to 160 degrees Celsius
Lightly grease a loaf tin or line a muffin tin with pretty liners.
1 mug all bran
1 mug self raising flour
1 mug dried fruit
1 mug milk
1 tsp ground ginger.
1- Mix all ingredients thoroughly in a large bowl. Allow to sit for 30 minutes until the bran soften.
2- Place mix into loaf tin or muffin cases and bake for 1-1.5 hours for a loaf and 30mins-1 hour for the muffins, depending on the size. You can tell the cakes are cooked when a skewer comes away clean.
3- Allow to cool and then munch!