Raisin bran muffins

43

PREP TIME

10 min

TOTAL TIME

35 min

Makes

12 muffins

Raisin bran muffins

Photo, Erik Putz.


Ingredients

  • 1 1/2 cups wheat bran
  • 1 1/4 cups buttermilk
  • 3/4 tsp baking soda
  • 1/2 cup canola oil
  • 1/2 cup packed light brown sugar
  • 2 tbsp fancy molasses
  • 1 egg
  • 3/4 cup sultana or Thompson raisins
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt

Instructions

  • 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.

Chatelaine Quickies: Cheddar and onion buttermilk biscuits

Nutrition (per serving)

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