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Raisin-Bran Muffins

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Ingredients

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)

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Raisin-Bran Muffins

A versatile bran muffin recipe

A versatile bran muffin recipe that freezes well.

  • 30 min
  • Serves 12
  • Easy

Directions

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.

(Visited 77 times)

Steps

1
Done

Mix dry ingredients.

2
Done

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

3
Done

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

4
Done

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

Brooke

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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