Raisin bran muffins

Prep 10 min
Total 35 min
Makes 12 muffins



1 1/2 cups
wheat bran
1 1/4 cups
3/4 tsp
1/2 cup
canola oil
1/2 cup
packed light brown sugar
2 tbsp
fancy molasses
3/4 cup
sultana or Thompson raisins
1 cup
all-purpose flour
1/4 tsp


  • 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.


Calories 227, Protein 4 g, Carbohydrates 32 g, Fat 11 g, Fibre 4 g, Sodium 184 mg.

Chatelaine Quickies: Cheddar and onion buttermilk biscuits

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