I love that the batter for these muffins can be made ahead and kept in the fridge, so I can quickly have warm-from-the-oven muffins on the breakfast table. Over the years, I’ve reduced the sugar to suit our current tastes and I often substitute fresh fruit for the raisins, as Jill suggests.—Former CL Editor Ann Vanderhoof
The Ultimate Bran Muffin
Jill Snider
Unlike some bran muffins, these ones are moist and light. And the batter will keep for up to a week in the fridge.
- 1 ⅔ cups natural bran
- ¾ cup all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ¼ tsp baking powder
- 1 egg
- ¾ cup brown sugar packed
- ¼ cup oil or melted butter
- 1 cup buttermilk
- 2 tbsp molasses
- ¾ cup raisins see Tip
Preheat oven to 375˚F. Grease muffin cups or line them with papers.
Combine bran, flour, baking soda, salt, and baking powder. Set aside.
In a large bowl, combine egg, brown sugar, oil or butter, buttermilk, molasses, and raisins. Mix well.
Add dry ingredients, stirring until moistened.
Fill muffin cups ¾ full. Bake for 20–25 minutes, or until tops spring back when lightly touched.
Tip
Try swapping the raisins with fresh blueberries, grated apple, chopped dried apricots or dates, or cranberries. Keyword bran muffins, breakfast, make ahead, muffins
This recipe appeared in our June/July ’22 issue.
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