Wheat Bran and Raisin Muffins
In short: Moist bran muffins sweetened with molasses and raisins, made with buttermilk and soaked bran for a tender crumb. Easy to make ahead for breakfast. It takes about 34 min in total and makes 12 servings.
- Prep
- 15 min
- Cook
- 19 min
- Resting
- 10 min
- Total
- 34 min
- Servings
- 12
- Difficulty
- Easy
- Calories
- 185 kcal
Bran muffins have a reputation for being dry, but soaking the bran in buttermilk first fixes that. The bran softens, the batter turns thick and the muffins bake up moist, with a deep, slightly bitter sweetness from molasses and raisins. Whole wheat and plain flour share the batter, so the muffins rise well. They are rich in fiber and keep for several days.
Instructions
- Stir the bran into the buttermilk in a large bowl and leave for 10 minutes, until the bran has softened and the mixture looks thick.
- Heat the oven to 190°C (375°F). Line a 12-cup muffin pan with paper liners.
- Whisk both flours, the baking soda, baking powder, salt and cinnamon in a bowl.
- Whisk the molasses, brown sugar, egg and oil into the bran mixture until smooth.
- Add the flour mixture and the raisins and fold until just combined.
- Divide the batter among the cups, filling them about three-quarters full.
- Bake for 18 to 20 minutes, until the tops spring back when pressed and a toothpick comes out clean.
- Cool in the pan for 5 minutes, then move the muffins to a rack. Serve warm.
Tips
- Use plain unprocessed wheat bran, sold in the baking or health food aisle, not bran cereal flakes.
- Swap the raisins for chopped dates, dried apricots or diced apple. For a milder, lighter muffin use honey instead of molasses.
Questions and answers
Why do I need to soak the bran?
Soaking softens the bran so it does not draw moisture out of the batter. This keeps the muffins moist instead of dry and gritty.
Can I use only whole wheat flour?
Yes. Replace the all-purpose flour with the same weight of whole wheat flour. The muffins will be a little denser.
How long do bran muffins keep?
They stay moist for 4 days in an airtight container and freeze well for up to 3 months. Warm them briefly before eating.
How long does it take to make Wheat Bran and Raisin Muffins?
About 34 min in total: 15 min of preparation and 19 min of cooking.
How many calories are in Wheat Bran and Raisin Muffins?
About 185 kcal per serving, with 4 g of protein, 30 g of carbohydrates and 6 g of fat. These values are estimates.
Nutrition per serving
| Calories | 185 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 30 g |
| Fat | 6 g |
| Fiber | 3 g |
| Sugar | 15 g |
| Sodium | 285 mg |
Estimated values, calculated from the ingredients.
