Our Journal

All our latest work, advice and adventures in one place.

From wedding day sneak peeks and advice to help with planning your big day to cocktail recipes for Hutch's Happy Hour and the editorial styled shoots we're involved in to inspire your wedding day.  Search through the categories to find more of what we've been up to.


Fruit bran breakfast muffin recipe


There’s something about having a leisurely relaxed breakfast that makes me smile, it’s probably because during the week it’s an early morning quick bowl of cereal and that sometimes there is a rare weekend where we’re not dashing off somewhere that we can take our time and enjoy something different. Last weekend was one of those weekends, we had friends down to visit and on Friday evening I decided it was about time I made some breakfast muffins again. I was introduced to this recipe by a good friend and whilst the title is healthy breakfast muffin don’t be fooled, with the sugar and dried fruit that goes into them they aren’t going to win an award for the healthiest breakfast in the world, but they are pretty tasty and with the wholemeal flour and bran that goes into them, they’re healthier than some of the other muffins around!

warm healthy bran breakfsat muffins

Healthy Bran Breakfast Muffin

  • 1 + ½ cups of groundnut or almond oil
  • 1 + ½ cups of brown sugar
  • 2 eggs
  • 2 cups of milk
  • 1 cup of wholemeal flour
  • 2 tsp of bicarb
  • ½ cup of mixed chopped nuts
  • 2 cups of bran
  • 1 tsp of salt
  • 1 cup of mixed dried fruits
  • 1 + ½ cups of plain flour
  • 1 tsp of vanilla
  • 1 cup of chopped dates (I used dried cranberries this time as I didn’t have any dates, you can also add in extra sultanas if you like too)

Whilst it’s not essential, it’s best to make this mix overnight as it allows the bran to expand and ferment, plus it’s then one less thing to do in the morning:

  1. Mix together the oil, sugar and eggs until all dissolved
  2. Sieve the flours the bicarb and mix into the wet mix, along with the salt and bran and keep adding milk whilst stirring
  3. Add the vanilla, followed by the fruit and nuts
  4. Seal in an airtight container in the fridge overnight

In the morning:

  1. Preheat the oven to 180 degrees C
  2. Grease a muffin tin (I lined my muffin tin with the muffin cases) and fill by about two thirds, the mix does rise a lot
  3. Bake for 20 minutes and then test them, you don’t want them to be gooey inside so stick skewer in a muffin and if it comes out clean you’ll be fine, they should be golden brown on top. Our muffins needed an extra 10 minutes.

Saturday morning breakfast table

I made a batch of 12 and as there were only 4 of us for breakfast, we’ve been having them as a snack this week too.  In addition to these, we had waffles, croissants and pressed apple juice and if you’re wondering where the cute hand painted napkins are from take a look at Kate Cullen Styling!

There is still mix left and it will last for a week or so in a sealed container in the fridge so I can make another batch for this weekend too.  I would love to hear any go to recipes you have for a relaxing weekend breakfast or brunch.

Until next time,

Amanda x