RAISIN BRAN MUFFINS THAT WORK

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I have always been disappointed when I've baked homemade bran muffins, but not anymore. These are moist and flavourful. I think the trick with the moistness is combining the bran with the wet ingredients, as no other bran muffin recipe I've tried had this step. I often cut this recipe in half and bake just 6 in my toaster oven. These freeze well, too.

Provided by Lennie

Categories     Quick Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 12

2 eggs
1 cup 1% low-fat milk
1/2 cup canola oil
1/4 cup molasses
3/4 cup packed brown sugar
1/2 teaspoon vanilla extract
1 1/2 cups wheat bran
1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup raisins (or blueberries, unthawed if frozen)

Steps:

  • Preheat oven to 400F; prepare muffin pans by lining cups with paper muffin liners.
  • In a large bowl, beat together eggs, milk, oil, molasses, sugar and vanilla.
  • Stir in bran; let stand for 5 minutes.
  • In a small mixing bowl, combine flour, baking powder, salt and baking soda; add to egg mixture, stirring just until combined.
  • Carefully stir in raisins, being careful not to overmix.
  • Fresh blueberries, or unthawed frozen ones, can be substituted for raisins, by the way.
  • Spoon into paper-lined muffin cups, filling right to the top.
  • Bake in preheated oven for approximately 20 minutes, or until muffins are firm to the touch; do not overbake or muffins will be dry and tough.
  • As mentioned in the description, I like to cut this recipe in half (half of 3/4 cup brown sugar is 1/4 cup+ 2 tbsp) and bake the 6 in my toaster oven; after 20 minutes they are always done to perfection and I don't heat up my kitchen.
  • Remove muffins from pan and cool on rack.

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