Raisin Bran Muffins

Is it weird that my favourite muffin as a kid was a Raisin Bran Muffin?
Not chocolate chip, not mixed berry, not even double double chocolate. Raisin Bran Muffin. Always. You know you’re going to be a dietitian when…

But the thing is, it wasn’t the fibre count that got my heart going, it was the texture. Raisin Bran muffins have this amazing contrast of whole grains with a moist and buttery muffin base. For many years I struggled to recreate them at home because well, they tasted too darn healthy! Too much fibre, too much graininess.

Finally, I found a version that fits the bill. These Raisin Bran Muffins are so moist and so delicious all on their own, although when you add a pat of butter to one of these warm muffins, they are truly sublime.

They are also school box friendly and if you’ve got some raisin crazy kids at home, do yourself a favour and bake up a double batch. They will keep smashingly in the freezer so a fresh and warm muffin will always be minutes away.

Dara

Print recipe

Serves	makes 12 muffins
Meal type	Breakfast, Snack
Misc	Freezable
Website	Adapted from Smitten Kitchen

Ingredients

1 1/3 Cups buttermilk
1 egg
1/3 cup canola oil
1/4 cup brown sugar
1 Tsp vanilla extract
1 1/2 Cups wheat bran
1 cup all purpose flour
1 1/2 Tsp baking powder
1 1/2 Tsp baking soda
1/8 Tsp salt
1/2 cup raisins
1 Tsp sugar

Note

These muffins are delicious warm with a pat of butter. They also freeze really well so you can enjoy a warm and fresh muffin any time you want!

Directions

1.	Preheat oven to 425 degree and spray a 12 cup muffin tin with cooking spray.
2.	In a medium bowl, whisk buttermilk, egg, oil, brown sugar, and vanilla. In a large bowl, mix together wheat bran, all purpose flour, baking soda, baking powder, and salt.
3.	Add wet ingredients to dry and stir until just combined. Add raisins and stir again.
4.	Divide mixture evenly among muffins tins and sprinkle top with sugar. Bake for 16 minutes, or until brown and cooked through. Remove and let cool for at least 5-10 minutes in muffin tin. Remove to cooling rack and let cool completely.

Raisin Bran Muffins