When I want a muffin, I mean exactly these: moist, tasty, packed with healthy stuff but still totally glorious. I have a big bag of wheat bran in the freezer* leftover from developing recipes for Uncomplicated. Literally every time I open the freezer — to get freezies, raspberries, gin, whatever — I see the bran and crave my mom’s raisin bran muffins. So eventually, I had to bake them.
Of course, wouldn’t you know that mom’s recipe was the old classic from the top of the green Quaker bran box, now long out of circulation. I had to make this one up, and I have no idea if it’s anywhere close to the original, but man it’s delicious. The house smells like a dream bakery, and the muffins are just little crispy on the top edges, and packed with moisture, flavour, and raisins.
These are so good I ate
one two three then stashed the rest in the freezer to save myself from colon overload. So now instead of craving muffins every time I open the freezer, now I’ll just eat one!
Does anyone else remember that recipe? (if so…do you have it…and would you share it??)
- 1 cup (125 g) raisins
- 1 ¼ cups (65 g) wheat bran
- 1 cup (150 g) flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- 2 eggs
- ¼ cup (60 g) canola oil
- ¼ cup (60 g) brown sugar
- ¼ cup (95 g) molasses
- 1 cup (225 g) plain yogurt
- Preheat the oven to 375F. Line a 12-cup muffin pan with paper liners or grease it with baking spray.
- Cover the raisins with very hot or boiling water. Let stand for 10 min, then drain.
- Whisk the bran, flour, baking powder, salt, baking soda and cinnamon together in a large bowl. In a separate bowl, whisk the eggs, oil, brown sugar and molasses together until smooth. Whisk in the yogurt, then stir in the drained raisins.
- Add the egg mixture into the bran mixture and stir until it's just combined. Immediately scoop the batter into the prepared pan. Bake 22 to 26 min or until a cake tester inserted into the middle of one muffin (choose on from the middle of the pan) comes almost almost clean. It's ok if it's still a little damp-looking at the tip.
- Let cool 5 min then transfer to a rack to cool completely. I double-dare you not to eat one right away.
*Store wheat bran in the freezer to keep it fresh and un-rancid longer.