There’s nothing like a fresh, warm muffin only a few minutes out of the oven. These raisin bran muffins are moist and flavourful, and will last for several days well-covered; however, whenever I make these, they tend not to last that long…definitely not long enough to go stale!
Raisin Bran Muffins
YIELD: 12 svgs | PREP: 10 mins | BAKE| 15-18 mins
- 1½ cups/87g wheat bran
- 1 cup/250mL buttermilk*
- ⅓ cup/80mL vegetable oil
- 1 egg
- ⅔ cup/147g brown sugar
- ¼ cup/85g fancy molasses
- ½ tsp/5mL pure vanilla extract
- 1 cup/125g unbleached all-purpose flour
- 1 tsp/3g baking soda
- 1 tsp/3g baking powder
- ½ tsp/3g salt
- ½ cup/73g raisins**, currants, chopped prunes or dates
- Preheat oven to 375°F/190°C. Grease a 12-cup muffin tin or line with paper liners.
- Combine wheat bran and buttermilk; let stand for 10 minutes.
- Whisk together oil, egg, sugar, molasses, and vanilla, and add to buttermilk mixture.
- Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just barely blended. Do Not Overmix. Fold fruit into batter and spoon about ¼ – ⅓ cup batter into prepared muffin tin.
- Bake in middle of oven for 15 to 18 minutes rotating tin once during baking; check for doneness at 15 minutes.
* To make your own buttermilk/soured milk, stir in 1 tsp/5mL of white or apple cider vinegar per cup of milk. I help things along by heating in the microwave for 30 seconds; gets it nice and chunky (eww).
** I plump my raisins and currants in hot water for about 5 minutes prior to when I need them, then squeeze them tightly to remove as much extra water as I can before adding them to my recipes.