Raisin bran muffins
By Chatelaine96
PREP TIME
10 min
TOTAL TIME
35 min
Makes
12 muffins
Photo, Erik Putz.
Ingredients
- 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
Instructions
- 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
- 4 g,
- Carbohydrates
- 32 g,
- Fat
- 11 g,
- Fibre
- 4 g,
- Sodium
- 184 mg.
