I’ve had the good fortune recently of finding a fantastic nutritionist who specialises in pre-conception and prenatal nutrition. Even more fortunately, she has kindly agreed to developing recipes for the naturaltransition.com fertility, pregnancy, birth, breastfeeding, baby and mother care recipe base. So let me introduce you to Sophie Halls Anning from the very aptly named Broody Foodie. Sophie’s practice is in the Eastern suburbs of Sydney where she provides food based programs to help you prepare for pregnancy, birth and early parenting.

My 7 year old and  I took one of Sophie’s recipes for a test drive yesterday and I am pleased to say, it was a roaring success. We made some bran muffins with ginger, cranberries and walnuts. Only we forgot to buy walnuts and used pine nuts instead. They were absolutely delicious. The last two are currently being devoured by hungry boys as an after school snack.

These muffins are particularly suited to early pregnancy as they are high in folic acid and fibre, are mineral and antioxidant rich and contain ginger to help with morning sickness. Of course they make a healthy and delicious snack for anyone.  My 7 year old made them under my watchful eye, so they are dead easy to make.

Well then, enough talk. Here’s the recipe. Enjoy!


  • Canola oil spray
  • 3 1/2 cups All Bran cereal
  • 1 cup Boiling water
  • 1/4 cup Canola oil
  • 3/4 cup Sugar
  • 1 cup Full fat milk
  • 1 teaspoon Lemon juice
  • 1 1/4 cups All purpose flour (Plain flour)
  • 1 1/4 teaspoons Baking soda (Bicarb soda)
  • 1/4 teaspoon Salt
  • 1/2 teaspoon Ginger, ground
  • 1/4 cup Ginger, candied (Crystalised ginger, try Buderim- I used more like 1/2 cup, ’cause I love it)
  • 1/2 cup Cranberries, dried
  • 1/2 cup Walnuts, chopped


  1. Pre-heat the oven to 200°C.
  2. Mix the lemon juice into the milk and allow to stand at room temperature for 10 minutes.
  3. Place cereal in a bowl and pour over the boiling water, then set aside without stirring.
  4. Whisk the canola oil and sugar together in a bowl, add the milk and egg and whisk again.
  5. Add flour, baking soda, salt, ground ginger and whisk well until combined.
  6. Add the cereal, cranberries, walnuts & candied ginger and mix well, then allow the batter to sit at room temperature for 10 minutes
  7. Spray a 12 cup muffin tin with the canola oil or line with patty cases.
  8. Divide the batter evenly amongst the cups or cases and bake for 20 minutes.
  9. To test, insert  metal skewer into the centre: if it comes out clean, they’re cooked
  10. Transfer to a wire rack and allow to cool slightly before tucking in.


This recipe and many more will make up the recipe base on the new and improved naturaltransition.com. I am currently having a touch of trouble getting the new site finished but know that it will be ready very soon.  Watch this space and you’ll be the first to know when all the new goodies, including Sophie’s recipes are in place.

Leave me a comment? You’ll make my day 🙂