- PREHEAT oven to 375F and line a 12-cup muffin pan with paper liners.
- STIR bran, buttermilk and baking soda in a large bowl. Let stand 10 min. Whisk oil, sugar, molasses and egg in another bowl until smooth. Stir into bran mixture until combined. Stir in raisins.
- WHISK flour, baking powder and salt in a small bowl. Stir into bran mixture until just combined.
- DIVIDE among prepared cups and bake until a tester inserted into centre of muffin comes out clean, 15 to 18 min. Let cool in pan for 10 min. Remove muffins to a rack and let cool completely. Kitchen Tip: Store muffins in resealable freezer bags and freeze for up to 3 weeks. Thaw at room temperature and microwave until just warm.
Protein 4 g
Carbohydrates 32 g
Fat 11 g
Fibre 4 g
Sodium 184 mg
Chatelaine Quickies: Cheddar and onion buttermilk biscuits