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Raisin-Bran Muffins

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dry ingredients
1 cup flour
1 tsp baking soda
1 tsp salt
2 cups cooking bran
wet ingredients
1 ¼ cups skim milk
½ cup molasses (or substitute honey)
1 Large eggs
½ cup raisins (or dried blueberries)

Raisin-Bran Muffins

A versatile bran muffin recipe

A versatile bran muffin recipe that freezes well.

  • 30 min
  • Serves 12
  • Easy


This is a straight forward muffin recipe. Each time I make them, I add one or two handfuls of raisins and experiment with spices. I have also tried bran muffins with dried (or frozen) blueberries. It’s also quite good.

My tips: Double check that you have all the ingredients before you get started. It is frustrated to find that you are ½c short of flour after you’ve started and have to ask a neighbour.

Here’s an idea from the author of these muffins, Marianne in Stoney Creek:

I quadruple the recipe and freeze them.

They are great for lunches or snacks at work. I personally think taste delicious with cream cheese.

Photo Source:  Canada Penguin (unaltered)
This recipe was first published as a blog post in February 2009.

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Mix dry ingredients.


In a separate bowl, beat together milk, eggs and molasses.


Add the dry to wet ingredients with the raisins and mix lightly. Do not over mix.


Spray muffin tins with cooking spray and bake at 350 F until done, approx 20 minutes


My name is Brooke and I love to cook, hence the nickname. I am passionate about eating for pleasure and nutrition, making jam, and Pilates.

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