Raisin bran muffins - Everything Anna

Raisin bran muffins

These fiber-filled muffins are moist and delicious. Pair them for breakfast, with fresh fruit and yogurt and start your day off in the healthiest way!
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Recipe & food styling Marisa Curatolo. Photography Cory Aronec.

Recipe & food styling Marisa Curatolo. Photography Cory Aronec.

  • Duration
  • Cook Time
  • Prep Time
  • 12Servings

Ingredients

  • 1 cup golden raisins
  • 1 egg
  • 1 cup buttermilk
  • 1/3 cup canola oil
  • 1/2 cup packed brown sugar
  • 1 teaspoon vanilla
  • 1 1/4 cups all-purpose flour
  • 1 cup wheat bran
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt

Preparation

Preheat to 375°F. Place raisins in a small bowl and add enough hot water to cover. Let stand until plump, about 10 minutes and drain. Meanwhile whisk egg, buttermilk, oil, brown sugar and vanilla in a large bowl. In another bowl, combine our, bran, baking soda, baking powder, cinnamon and salt. Pour bran mixture over egg mixture; sprinkle with raisins. Stir just until moistened.

Spoon into paper lined muffin cups, filling to top. Bake in center of oven for 20 to 25 minutes or until golden. Cool in pan and transfer to wire rack. 

Pre-soaking the raisins before adding is an excellent way to add moisture to the batter and brings out their natural juiciness. Muffins can be stored, covered, at room temperature for 3 days or tossed into freezer bags and frozen up to one month.