Raisin and Bran Muffins
Start your day with wholesome goodness by baking these irresistible Raisin and Bran Muffins, a perfect blend of fiber-packed wheat bran, tender raisins, and warm brown sugar sweetness. Bursting with hearty ingredients like all-purpose and whole wheat flour, these muffins are expertly balanced with buttermilk for a soft, moist texture and a touch of vanilla for added depth. Ready in just 35 minutes from start to finish, these muffins are a quick and nutritious option for busy mornings or a satisfying midday snack. With simple steps like softening the bran with boiling water and gently folding in the raisins, this recipe ensures a tender crumb without overmixing. Serve them warm, and pair with a hot cup of coffee or tea for a comforting treat. These muffins are not only delicious but also freezer-friendly, making them a great make-ahead breakfast option for the week ahead. Perfect for health-conscious bakers and muffin enthusiasts alike, this recipe brings both flavor and nutrition to the table!
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Recipe Information
Ingredients
- 1.5 cups Wheat bran
- 1 cup Boiling water
- 1.25 cups All-purpose flour
- 1 cup Whole wheat flour
- 1.5 teaspoons Baking soda
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Brown sugar (packed)
- 0.5 cup Vegetable oil
- 2 Eggs
- 1 cup Buttermilk
- 1 teaspoon Vanilla extract
- 1 cup Raisins
Instructions
Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it with cooking spray.
Add the wheat bran to a large mixing bowl and pour the boiling water over it. Stir to combine and let sit for 5 minutes to soften.
In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Set aside.
To the softened bran mixture, add the brown sugar, vegetable oil, eggs, buttermilk, and vanilla extract. Whisk until well combined.
Gradually mix the dry ingredients into the wet ingredients, stirring until just combined. Do not overmix.
Fold in the raisins gently, ensuring they are evenly dispersed throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
3315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.2 g | 162% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 67.8 g | ||
| Cholesterol | 399 mg | 133% | |
| Sodium | 4016 mg | 175% | |
| Total Carbohydrate | 518.1 g | 188% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 290.5 g | ||
| Protein | 57.4 g | 115% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 645 mg | 50% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2550 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
