Gluten-free macadamia nut + raisin muffins

1 cup soya bran
1 cup finely ground, roasted macadamia nuts
¾ cup packed brown sugar
1 tbsp baking powder
2 lightly beaten eggs
4 tbsp vegetable oil
4 tbsp butter, melted and cooled
¾ cup milk
½ cup raisins
4 tbsp roughly chopped macadamia nuts

Preheat oven to 375* (190*C) grease a 12-cup muffin pan

In a medium bowl, mix the bran, nuts, sugar, and baking powder.
In a large bowl, beat the eggs, oil, butter, and milk.
Add the flour, mixing until nearly combined. Then add the dry ingredients to the wet ones.
Fold in the raisins and macadamia nuts.

Spoon mixture into the prepared pan.
Bake about 20 minutes.
Remove pan from oven and cool for 5 minutes.
Then remove the muffins and cool on a rack.

Store in air tight container for up to 3 days, or freeze for up to 3 months.

You can also add ½ cup of dried cranberries instead of raisins
Or even substitute the macadamia nuts for almonds
(1 cup ground almonds for the for the ground macadamia nuts. Replace the 4 tbsp chopped macadamia nuts with 4 tbsp chopped blanched almonds)
500 cupcakes