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!

Nutriscore Rating: 58/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

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

Directions

Step 1

Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it with cooking spray.

Step 2

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.

Step 3

In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Set aside.

Step 4

To the softened bran mixture, add the brown sugar, vegetable oil, eggs, buttermilk, and vanilla extract. Whisk until well combined.

Step 5

Gradually mix the dry ingredients into the wet ingredients, stirring until just combined. Do not overmix.

Step 6

Fold in the raisins gently, ensuring they are evenly dispersed throughout the batter.

Step 7

Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.

Step 8

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 9

Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Step 10

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

Serving size	1319.5 grams (1319.5g)

Amount per serving	% Daily Value*
Calories	3315

Total Fat 126.20g	162%
Saturated Fat 23.50g	118%
Polyunsaturated Fat 67.80g
Cholesterol 399mg	133%
Sodium 4016mg	175%
Total Carbohydrate 518.10g	188%
Dietary Fiber 25.90g	93%
Total Sugars 290.50g
Protein 57.40g	115%

Vitamin D 209IU	1045%
Calcium 645mg	50%
Iron 18mg	97%
Potassium 2550mg	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.

Source of Calories

Fat: 33.0%

Protein: 6.7%

Carbs: 60.3%