Classic Raisin Bran Muffins

Classic Raisin Bran Muffin warm from the oven. Delicious with a pat of butter and a glass of milk or cup of tea.

I've been eating Bran Muffins since I was a child.  I certainly didn't like them when I was a child but as I grew older I learned to appreciate their simple goodness and taste.  Bran is often relegated to the medicinal side of the cupboard because of its fibre content but I think this is an injustice to this often overlooked wheat product.  Bran gives muffins and cereal a nice nutty flavour and makes a muffin quite substantial--enough to make it the main part of breakfast.  

This recipe is quite easy to make and it is like the classic muffin most of us are used to.  Many bran muffins use bran flake cereal but this recipe uses the natural wheat bran found in the baking or cereal aisle of your grocery store. It's usually near the wheat germ and flax seeds. If you don't like raisins you can leave them out or substitute chopped dates or nuts.  

You may also be interested in my vegan Bran Muffin recipe packed with fruit and fiber.

Printable recipe at end of post.

Classic Raisin Bran Muffins

• 1½  cups natural wheat bran
• 1 cup buttermilk or 1 cup milk + 1 tablespoon lemon juice or vinegar
• ⅓ cup vegetable oil or melted butter or margarine
• 1 egg
• ½ cup brown sugar
• 2 tablespoons molasses 
• ½ teaspoon vanilla extract
• ½ cup raisins
• 1 cup flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon, optional
• ½ teaspoon salt

How to make it:

Preheat oven to 375 degrees. Grease muffin cups or line with muffin/cupcake papers.

Mix together wheat bran and buttermilk. Let stand for 10 minutes.

Beat together oil, egg, sugar, molasses and vanilla. Add the buttermilk/bran mixture to the creamed mixture. Add the raisins. Sift together flour, baking soda, baking powder, cinnamon (if using) and salt. Stir flour mixture into buttermilk mixture, until just blended. Spoon batter into prepared muffin tins.

Bake for 15 to 20 minutes.  Makes about 12 muffins

Natural wheat bran is not a breakfast cereal.  You can find it in either the baking or cereal aisle usually near the wheat germ and flax seeds.

Mix together wheat bran and buttermilk. Let stand for 10 minutes.

Measure the oil, sugar, molasses, vanilla and egg in a large mixing bowl.

Beat together oil, egg, sugar, molasses and vanilla. 

Add the buttermilk/bran mixture to the creamed mixture. 

Add the raisins. 

Sift together flour, baking soda, baking powder, cinnamon and salt. 

Stir flour mixture into buttermilk mixture, until just blended. Spoon batter into prepared muffin tins.

Bake for 15 to 20 minutes.

Makes about 12 muffins.

Raisin Bran Muffin warm from the oven. Delicious with a pat of butter and a glass of milk or cup of tea.

To print click on arrow upper right side.⇩