Recipe by Lennie
I have always been disappointed when I've baked homemade bran muffins, but not anymore. These are moist and flavourful. I think the trick with the moistness is combining the bran with the wet ingredients, as no other bran muffin recipe I've tried had this step. I often cut this recipe in half and bake just 6 in my toaster oven. These freeze well, too.
Top Review by cookin' from scratch
Yummy! I accidentally forgot mine in the oven, baking them for 25 minutes instead of 20, and they were still very moist. One trick when baking raisin muffins-soak your raisins in hot water for 30 minutes in advance, and they will plump up and get very moist.
- 2 eggs
- 1 cup 1% low-fat milk
- 1⁄2 cup canola oil
- 1⁄4 cup molasses
- 3⁄4 cup packed brown sugar
- 1⁄2 teaspoon vanilla extract
- 1 1⁄2 cups wheat bran
- 1 1⁄2 cups all-purpose flour
- 2 teaspoons baking powder
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1 cup raisins (or blueberries, unthawed if frozen)
Directions See How It's Made
- Preheat oven to 400F; prepare muffin pans by lining cups with paper muffin liners.
- In a large bowl, beat together eggs, milk, oil, molasses, sugar and vanilla.
- Stir in bran; let stand for 5 minutes.
- In a small mixing bowl, combine flour, baking powder, salt and baking soda; add to egg mixture, stirring just until combined.
- Carefully stir in raisins, being careful not to overmix.
- Fresh blueberries, or unthawed frozen ones, can be substituted for raisins, by the way.
- Spoon into paper-lined muffin cups, filling right to the top.
- Bake in preheated oven for approximately 20 minutes, or until muffins are firm to the touch; do not overbake or muffins will be dry and tough.
- As mentioned in the description, I like to cut this recipe in half (half of 3/4 cup brown sugar is 1/4 cup+ 2 tbsp) and bake the 6 in my toaster oven; after 20 minutes they are always done to perfection and I don't heat up my kitchen.
- Remove muffins from pan and cool on rack.