Bran Raisin Muffins Recipes

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RAISIN BRAN MUFFINS



Raisin Bran Muffins image

Stir up this batch of hearty, low-fat morning treats. Kissed with brown sugar, they're moist and taste more indulgent than they are.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 40m

Yield Makes 6

Number Of Ingredients 10

1/4 cup vegetable oil, plus more for tin
1 1/2 cups raisin bran cereal
3/4 cup milk
1/2 cup whole-wheat flour (spooned and leveled)
1/2 cup all-purpose flour (spooned and leveled)
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 large egg, lightly beaten
1/4 cup packed dark-brown sugar

Steps:

  • Preheat oven to 400. Lightly oil a 6-cup standard muffin tin, or use paper liners. In a medium bowl, combine cereal and milk; let stand until softened, about 5 minutes. In a small bowl, whisk together flours, baking powder, cinnamon, and salt.
  • Stir oil, egg, and sugar into cereal mixture. Fold in flour mixture. Divide batter among cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in tin 5 minutes, then turn out onto a wire rack; let cool completely, or serve warm. Store up to 5 days at room temperature in a resealable plastic bag.

Nutrition Facts : Calories 265 g, Fat 12 g, Fiber 3 g, Protein 6 g

GIANT BRAN AND RAISIN MUFFINS



Giant Bran and Raisin Muffins image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 6

Number Of Ingredients 12

6 tablespoons unsalted butter, melted, plus more for pans
2 cups unprocessed wheat bran
1 1/2 cup giant raisins
1 cup prune juice
1 cup plain nonfat yogurt
6 tablespoons unsulphured molasses
2 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

Steps:

  • Heat oven to 375 degrees. Lightly butter six giant-size muffin cups, or line them with paper liners.
  • Combine wheat bran, raisins, prune juice, yogurt, molasses, butter, eggs, and vanilla in a large bowl. Let stand for 10 minutes.
  • Whisk together flour, baking powder, baking soda, and salt in a small bowl. Stir dry ingredients into the bran mixture just until dry ingredients are moistened. Do not overmix.
  • Spoon 1 cup batter into each of the giant muffin cups. Bake in the center of the oven until a cake tester comes out clean, 27 to 30 minutes.
  • Turn muffins out of the pan, and let them cool on a rack.

RAISIN BRAN MUFFINS THAT WORK



Raisin Bran Muffins That Work image

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.

RAISIN BRAN MUFFINS



Raisin Bran Muffins image

Make and share this Raisin Bran Muffins recipe from Food.com.

Provided by hollyberry

Categories     Quick Breads

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 10

1 tablespoon sugar
1/2 teaspoon cinnamon
1 1/4 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
3 cups kellogg's Raisin Bran cereal
1 1/4 cups milk
1 egg
1/4 cup vegetable oil

Steps:

  • Preheat oven to 350°F.
  • In a small bowl, combine 1 tbsp sugar and cinnamon. Set aside.
  • In a medium bowl, stir together flour, 1/2 cup sugar, salt and baking powder. Set aside.
  • In a large mixing bowl, combine cereal and milk. Let stand about 2 minutes or until cereal is softened. Add egg and oil. Beat well.
  • Add flour mixture to cereal mixture and stir just until combined. Scoop into lined muffin cups. Sprinkle evenly with topping.
  • Bake approximately 25 minutes, or until tester comes out clean.

CLASSIC BRAN MUFFINS



Classic Bran Muffins image

A delicious source of fiber! My family have them almost every morning. Great healthy muffins! You may substitute dates for the raisins if you wish.

Provided by Janet Kalman Villada

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Bran Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 11

1 ½ cups wheat bran
1 cup buttermilk
⅓ cup vegetable oil
1 egg
⅔ cup brown sugar
½ teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ cup raisins

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
  • Mix together wheat bran and buttermilk; let stand for 10 minutes.
  • Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
  • Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!

Nutrition Facts : Calories 167.5 calories, Carbohydrate 25.6 g, Cholesterol 16.3 mg, Fat 7.1 g, Fiber 3.5 g, Protein 3.5 g, SaturatedFat 1.3 g, Sodium 262.2 mg, Sugar 8.9 g

BRAN RAISIN MUFFINS



Bran Raisin Muffins image

Provided by Judith Cadigan

Yield Makes about 60 muffins

Number Of Ingredients 16

3 cups all-purpose flour
2 cups whole-wheat flour
1 tablespoon plus 2 teaspoons baking soda
2 teaspoons salt
2 cups quick-cooking oats
2 cups All-Bran or other 100% bran cereal
1 cup raisin bran cereal
1 cup Grape-Nuts cereal
1 cup raisins
2 sticks (1 cup) unsalted butter, melted and cooled
1 qt well-shaken buttermilk
2 cups granulated sugar
1/2 cup packed brown sugar
4 large eggs
Special Equipment
a muffin pan with 1/2-cup muffin cups

Steps:

  • Preheat oven to 350°F. Generously butter muffin cups.
  • Whisk together flours, baking soda, and salt in a large bowl, then stir in oats, cereals, and raisins. Whisk together butter, buttermilk, sugars, and eggs in another bowl, then add to cereal mixture and stir until just combined. (Batter will be very thick.)
  • Spoon 1/3 cup batter into each muffin cup and bake in middle of oven until golden and a tester comes out clean, 17 to 20 minutes. Remove muffins from pan and cool on a rack.

GOLDEN RAISIN BRAN MUFFINS



Golden Raisin Bran Muffins image

I tried many bran muffin recipes before coming up with this one. My family and friends say these moist muffins, flavored with applesauce, raisins and cinnamon, are the best they have tasted. -Joanne Foote, Harbour Breton, Newfoundland

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 13

1 cup unsweetened applesauce
1/3 cup canola oil
1/4 cup whole milk
1 large egg, lightly beaten
1 cup All-Bran
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/3 cup packed brown sugar
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup golden raisins

Steps:

  • In a large bowl, combine the applesauce, oil, milk and egg. Stir in bran; let stand for 5 minutes. , In another bowl, combine the flours, brown sugar, baking powder, cinnamon, baking soda and salt; stir in bran mixture just until moistened. Fold in raisins (batter will be thick)., Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 180 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 226mg sodium, Carbohydrate 29g carbohydrate (13g sugars, Fiber 3g fiber), Protein 3g protein.

RAISIN BRAN BUTTERMILK MUFFINS



Raisin Bran Buttermilk Muffins image

Make and share this Raisin Bran Buttermilk Muffins recipe from Food.com.

Provided by Lori Bailey

Categories     Quick Breads

Time 35m

Yield 12-24 muffins

Number Of Ingredients 9

2 1/2 cups flour
1 1/2 cups sugar
2 1/2 teaspoons baking soda
1/2 teaspoon salt
3 1/2 cups Raisin Bran cereal (I use Post)
2 cups buttermilk
1/2 cup oil (applesauce may be substituted for oil)
2 eggs, beaten
1/2 cup walnuts (optional)

Steps:

  • Blend flour, sugar, baking soda and salt in a large mixing bowl.
  • Stir in cereal and walnuts.
  • Add buttermilk, oil and eggs.
  • Blend until dry ingredients are moistened.
  • Do not over stir.
  • Mixture may be stored, covered, in a nonmetal bowl in the refrigerator for up to 6 weeks.
  • Fill muffin tins 2/3 full.
  • Bake at 400°F for 20 minutes.
  • Recipe may be doubled.

Nutrition Facts : Calories 357.2, Fat 11, SaturatedFat 2, Cholesterol 36.9, Sodium 519.7, Carbohydrate 60.5, Fiber 2.8, Sugar 32.8, Protein 6.6

EASY RAISIN BRAN MUFFINS



Easy Raisin Bran Muffins image

I got this recipe from the latest Everyday Food magazine. It sounded too easy to resist and it really was! It has just the right amount of sweetness. Yummy!

Provided by Hollyism

Categories     Quick Breads

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

1/4 cup vegetable oil
1 1/2 cups Raisin Bran cereal
3/4 cup milk
1/2 cup whole wheat flour (spooned and leveled)
1/2 cup all-purpose flour (spooned and leveled)
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 large egg, lightly beaten
1/4 cup packed dark brown sugar

Steps:

  • Preheat oven to 400 degrees. Lightly oil a 6 cup standard muffin tin, or use paper liners. In a medium bowl, combine cereal and milk; let stand until softened, about 5 minutes. In a small bowl, whisk together flours baking powder, cinnamon, and salt.
  • Stir oil, egg, and sugar into cereal mixture. Fold in flour mixture. Divide batter among cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in tin 5 minutes, then turn out onto a wire rack; let cool completely, or serve warm. Store up to 5 days at room temperature in a resealable plastic bag.

SIX WEEK BRAN MUFFINS



Six Week Bran Muffins image

This batter can be stored in your refrigerator, unbaked for 6 weeks. Use only the amount you want each day. Mine never seems to last that long!

Provided by Dee

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Bran Muffin Recipes

Yield 216

Number Of Ingredients 10

6 cups boiling water
6 cups whole bran cereal
3 cups shortening
9 cups white sugar
12 eggs
12 cups buttermilk
15 cups all-purpose flour
5 tablespoons baking soda
1 tablespoon salt
12 cups whole bran cereal

Steps:

  • In a large bowl, add boiling water to the first 6 cups of bran cereal, cool.
  • Cream shortening or margarine, sugar, eggs, and buttermilk together. Add to bran mixture. Stir in flour, baking soda, and salt. Fold in the 12 cups of bran cereal. Stir only until moistened.
  • Bake in a preheated 425 degree F (220 degree C) oven for 20 to 25 minutes.

Nutrition Facts : Calories 106.2 calories, Carbohydrate 17.6 g, Cholesterol 10.9 mg, Fat 3.4 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 0.9 g, Sodium 149.9 mg, Sugar 9.5 g

RAISIN BRAN MUFFINS



Raisin Bran Muffins image

Who'd believe that muffins this tender and tasty could be quick and easy to make? The cereal adds a touch of sweetness and crunch. These are so nice to have on hand!

Provided by Taste of Home

Time 25m

Yield 3-1/2 dozen.

Number Of Ingredients 8

1 package (15 ounces) raisin bran cereal
5 cups all-purpose flour
3 cups sugar
5 teaspoons baking soda
2 teaspoons salt
4 eggs, beaten
4 cups buttermilk
1 cup vegetable oil

Steps:

  • In a large bowl, combine the raisin bran, flour, sugar, baking soda and salt. Combine the eggs, buttermilk and oil. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 12-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 204 calories, Fat 6g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 355mg sodium, Carbohydrate 35g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.

MOLASSES BRAN MUFFINS



Molasses Bran Muffins image

This is a muffin recipe that my great-grandmother always made. It makes a great tasting moist muffin.

Provided by Mindy

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Bran Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 9

1 cup all-purpose flour
1 ½ teaspoons baking soda
¼ teaspoon salt
1 ¼ cups skim milk
½ cup molasses
1 egg, beaten
2 tablespoons vegetable oil
2 cups bran flakes cereal
½ cup raisins

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 12 cup muffin pan.
  • In a medium bowl, sift together flour, baking soda, and salt.
  • In a separate medium bowl, mix skim milk, molasses, egg, and vegetable oil. Mix in the bran cereal. Thoroughly stir in the flour mixture. Transfer to the prepared muffin pan.
  • Bake 20 minutes in the preheated oven, until a knife inserted in the center of a muffin comes out clean.

Nutrition Facts : Calories 148.3 calories, Carbohydrate 28.8 g, Cholesterol 16 mg, Fat 3 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 0.5 g, Sodium 263.7 mg, Sugar 13.9 g

BRAN MUFFINS II



Bran Muffins II image

A classic overnight bran muffin recipe. This recipe is great because batter is kept in the refrigerator and you can make muffins as needed.

Provided by PALJOEY

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Bran Muffin Recipes

Time P1DT1h

Yield 48

Number Of Ingredients 8

5 cups all-purpose flour
4 cups bran flakes cereal
3 cups white sugar
5 teaspoons baking soda
2 teaspoons salt
4 eggs, beaten
1 cup melted shortening, cooled
4 cups buttermilk

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a large mixing bowl, sift flour. Add the cereal, sugar, baking soda and salt; stir to combine.
  • Add eggs, shortening and buttermilk; mix well.
  • Cover bowl and store batter in refrigerator for at least 24 hours before using. Batter will keep in the refrigerator for up to 6 weeks. Batter should remain covered and should not be stirred.
  • Scoop batter into lined or lightly greased muffin cups, filling each cup 2/3 full. Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Nutrition Facts : Calories 155.4 calories, Carbohydrate 25.4 g, Cholesterol 16.3 mg, Fat 5 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 1.3 g, Sodium 273.2 mg, Sugar 14 g

SIX WEEK RAISIN BRAN MUFFINS



Six Week Raisin Bran Muffins image

Recipe can be made ahead and stored in the refrigerator for up to 6 weeks. For an added treat melt one teaspoon butter and one tablespoon of brown sugar in each muffin tin before filling. Absolutley wonderful! Please note that this recipe is written to use with Raisin Bran Flakes . . . if using All Bran you will need to soak in water as noted by previous reviewers This recipe is best if made in advance and stored in the refrigerator..

Provided by Galley Wench

Categories     Breads

Time 40m

Yield 60 muffins

Number Of Ingredients 11

1 (15 ounce) box Raisin Bran cereal (Flakes , about 9 cups)
3 cups sugar
5 cups flour
5 teaspoons baking soda
2 teaspoons salt
4 eggs, beaten
1 cup vegetable oil
1 quart buttermilk
1 1/2 teaspoons cinnamon (optional)
12 teaspoons butter
12 tablespoons brown sugar

Steps:

  • Mix cereal with raisins, sugar, flour, soda and salt in a very large bowl. Add oil, eggs and milk. Allow to rest before use.
  • Store in a covered container and use as needed.
  • Fill muffin tins 2/3 full and bake at 400 degrees for 18-20 minutes.
  • For an added treat melt one teaspoon butter and one tablespoon of brown sugar in each muffin tin before filling.

Nutrition Facts : Calories 160.1, Fat 5.1, SaturatedFat 1.2, Cholesterol 15.1, Sodium 242.2, Carbohydrate 26.9, Fiber 1.1, Sugar 15.6, Protein 2.7

DEEP DARK OLD RECIPE BRAN MUFFINS



Deep Dark Old Recipe Bran Muffins image

Ever wanted to make the really dark bran muffins that have more bran than flour in them? This recipe has been in the family for years and has the date 1910 on the original paper the recipe was written on!! You will NOT be disappointed. Instead of raisins, try using dates, prunes, figs, blueberries, or nuts.

Provided by LorrieT1

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Bran Muffin Recipes

Time 1h30m

Yield 18

Number Of Ingredients 10

2 ½ cups wheat bran
1 ½ cups sifted all-purpose flour
1 teaspoon salt
1 ½ teaspoons baking soda
2 eggs
1 ½ cups buttermilk
½ cup white sugar
¼ cup molasses
2 ½ tablespoons vegetable shortening, melted
½ cup chopped raisins

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease 18 muffin cups, or line with paper muffin liners. Whisk the bran, flour, salt, and baking soda in a mixing bowl; set aside.
  • Beat the eggs in a mixing bowl. Whisk in the buttermilk, sugar, molasses, and melted shortening until smooth. Stir in the bran mixture along with the raisins until no dry lumps remain. Pour into the prepared muffin tins, filling them no more than 2/3 full.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 135.6 calories, Carbohydrate 26.8 g, Cholesterol 21.5 mg, Fat 3 g, Fiber 3.9 g, Protein 3.8 g, SaturatedFat 0.8 g, Sodium 265.8 mg, Sugar 11.9 g

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2018-04-10 Heat oven to 375 degrees F. Line 18 regular-size muffin cups with paper liners. Add wheat bran to a medium bowl then pour in half (1/3 cup) of the hot water. Stir until moistened then set aside. Add the remaining water to another bowl then add the raisins, set aside.
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REFRIGERATOR RAISIN BRAN MUFFINS - BAKE. EAT. REPEAT.
2020-07-13 Instructions. Preheat the oven to 350 degrees F. Line a muffin tin with paper liners, or spray it lightly with non-stick cooking spray and set aside. In a large bowl, stir together the wheat bran, bran cereal, and boiling water. Set aside until …
From bake-eat-repeat.com


RAISIN BRAN MUFFINS RECIPE - CHATELAINE
PREHEAT oven to 375F and line a 12-cup muffin pan with paper liners.; STIR bran, buttermilk and baking soda in a large bowl.Let stand 10 min. Whisk oil, …
From chatelaine.com


KELLOGG'S RAISIN BRAN® CEREAL RECIPES | KELLOGG'S RAISIN BRAN®
Kellogg's Raisin Bran Crusted Peanut Butter Banana. With Kellogg’s Raisin Bran®, banana, peanut or almond butter, and plain or chocolate milk, you’ll have a breakfast that’s anything but ordinary. Try this recipe.
From raisinbran.com


RAISIN BRAN MUFFINS - THE SPRUCE EATS
2019-10-11 Preheat oven to 400 F. Line muffin tins with paper liners . In a large bowl, combine the Raisin Bran cereal and buttermilk. Allow to soak while preparing the next steps. In another large bowl, combine the flour, sugar, baking soda, salt, and cinnamon. In a third bowl, whisk together the vegetable oil and eggs.
From thespruceeats.com


CINNAMON RAISIN MUFFINS | RECIPE - KELLOGG'S
Let stand 4 minutes or until cereal is softened. Add oil, molasses and egg. Beat well. Stir in raisins. 3. Add flour mixture, stirring just until combined. Portion batter evenly into 12 lightly greased muffin-pan cups. 4. Bake at 200°C (400°F) about 20 minutes or until firm to the touch.
From kelloggs.ca


RAISIN BRAN MUFFINS RECIPE - PINCH OF YUM
2011-09-19 Mix in order and bake in muffin tin at 400 degrees for 12-20 minutes, depending on pan size. (My large muffin tin took about 18 minutes). Let cool at least 10 minutes. Top with butter and honey. Save leftover batter in the refrigerator.
From pinchofyum.com


RAISIN BRAN MUFFINS - BROWN EYED BAKER
2010-04-27 1. Preheat oven to 375 degrees F. Line a muffin tin with liners, or spray with non-stick cooking spray. 2. In a large bowl, whisk together the flour, baking soda, salt and sugars. Stir in the cereal; set aside. 3. In a medium bowl, whisk together the vegetable oil, egg, buttermilk and vanilla extract. 4.
From browneyedbaker.com


RAISIN BRAN MUFFIN RECIPE - PURA VIDA MOMS
2020-05-06 Instructions: Preheat oven to 400 degrees and line 2 ½ inch cupcake tins with paper or grease. Measure raisin bran and milk into a bowl and stir slightly to combine. The mixture should stand 1-2 minutes until the cereal has softened. In a small bowl, measure and combine the dry ingredients (flour, sugar, baking powder, and salt) into a small ...
From puravidamoms.com


HONEY RAISIN BRAN MUFFINS | RECIPE - KELLOGG'S
2. In large mixing bowl, stir together cereal, milk and honey. Let stand 2 - 3 minutes or until cereal is softened. Add egg and oil. Beat well. 3. Add flour mixture, stirring just until combined. Portion batter evernly into lightly - greased or paper - lined muffin - pan cups. 4.
From kelloggs.ca


BRAN & RAISIN MUFFINS RECIPE | ODLUMS
Soak the bran in the milk for about 10 minutes. Meanwhile cream butter/margarine and sugar together until light and fluffy. Stir in the egg, bran and milk. Lightly fold in the flour, sieved baking powder and raisins. The mixture should remain a little lumpy. Divide the mixture between the paper cases. Bake for about 20-25 minutes until well risen.
From odlums.ie


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