Preheat the oven to 200°C / 180°C (fan oven) / 395°F / Gas Mark 6. Sift the flour into a bowl, return the bran to the bowl, and make a well in the centre.

Beat together the egg, milk, sugar and oil. Pour a little into the flour well.

Using a whisk, bring in a little of the flour from the sides to begin to make a batter, slowly adding more liquid and bringing in more flour as you go. Beat until smooth. Rest in the fridge for at least 30 mins.

Grease a muffin tin and half-fill each hole with the batter. Bake for 20-25 mins until puffy and golden.

Dust with icing sugar and serve with creme fraiche.