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
baking soda
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 tsp
baking powder
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
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