Raisin Bran Muffins


  • Prep Time10 mins
  • Total Time35 mins
  • Makes12 muffins
Raisin Bran Muffins

Photo, Erik Putz.

Chatelaine Triple Tested


  • 1 1/2 cups wheat bran

  • 1 1/4 cups buttermilk

  • 3/4 tsp baking soda

  • 1/2 cup canola oil

  • 1/2 cup packed light brown sugar

  • 2 tbsp fancy molasses

  • 1 egg

  • 3/4 cup sultana or Thompson raisins

  • 1 cup all-purpose flour

  • 1 tsp baking powder

  • 1/4 tsp salt


  • PREHEAT oven to 375F and line a 12-cup muffin pan with paper liners.

  • STIR bran, buttermilk and baking soda in a large bowl. Let stand 10 min. Whisk oil, sugar, molasses and egg in another bowl until smooth. Stir into bran mixture until combined. Stir in raisins.

  • WHISK flour, baking powder and salt in a small bowl. Stir into bran mixture until just combined.

  • DIVIDE among prepared cups and bake until a tester inserted into centre of muffin comes out clean, 15 to 18 min. Let cool in pan for 10 min. Remove muffins to a rack and let cool completely. Kitchen Tip: Store muffins in resealable freezer bags and freeze for up to 3 weeks. Thaw at room temperature and microwave until just warm.

Nutrition (per serving)

Calories 227, Protein 4g, Carbohydrates 32g, Fat 11g, Fibre 4g, Sodium 184mg.

Get more easy muffin recipes.