Total Time
35mins
Prep 20 mins
Cook 15 mins

These muffins are moist and chewy without being heavy, with a hint of caramel sweetness from the brown sugar. They're a great choice for breakfast or a wholesome snack !

Ingredients Nutrition

Directions

  1. Combine flours, baking soda and salt. Set aside.
  2. Mix 1 cup wheat bran with 1 cup boiling water; stir and let water absorb into bran. Add buttermilk, sugar, oil, eggs and remaining 2 cups wheat bran.
  3. Combine the bran mixture with flour mixture. Add raisins, pineapple and carrots. Stir until well blended.
  4. Preheat oven to 400ºF. Spoon butter into prepared muffin tins. Bake 15 to 20 minutes.
  5. The batter can be stored in the refrigerator in airtight container for 1 week. Bake the muffins at your convenience.
Most Helpful

5 5

Very good! I added a good amount of ground flax and wheat germ. Also a couple tsps cinnamon and vanilla. I used about 1/2 cup raisen/craisen mixture and 1 cup chopped dried peaches because that's what I had. Very yummy and hearty. Thank you, Chef Glaucia.

5 5

This recipe yielded a very moist muffin, and tasted a lot like oatmeal! And what a plus! It's all good for you. I only made half the recipe and added mini-chocolate chips instead of the raisin and left out the pineapple (since I did not have any on hand). Easy and yummy, that's how I like it! Thanks for sharing yet, another healthy treat, Glaucia!