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Bran Muffins with Raisins – Moist and High in Fiber

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I love a muffin and so does everyone in my family. I make many different kinds of muffins but this recipe is one of my very favorites. As I have said in a previous post, when I am having a muffin, I do not want a dressed up cupcake. I want something with some chew and texture to it. These bran muffins deliver on taste, texture, moistness, and as a bonus you can feel good about eating them!

We were away the past two weekends and Charlie finished the last muffin from the freezer two weeks ago. So while he is out riding in a 70+ mile bicycle ride, I am getting some baking done early this morning before it gets too warm. I whipped up a big batch of these bran muffins and a sweet treat for Easter. (You will see that later.) On to the muffins!

I like to make a large batch of muffins and put some in an airtight container for the week and then I wrap the rest individually in plastic wrap, place them in a zip top freezer bag, and put them in the deep freezer. That way we can pull out just what we need and no danger of freezer burn. It is so convenient for those times when we are too busy to bake or when Charlie wants a breakfast to go.

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We will be very thankful to have these ready for us in the freezer when we need something quick.
I like to brush the muffin tin with vegetable oil to keep the muffins from sticking.

I adapted a bran muffin recipe to make it healthier. To be honest, sometimes I tweak it a little depending on whether I am trying to shave off a few calories. If I am looking to shave some calories I will use egg whites instead of whole eggs, all whole wheat pastry flour, and I will use only applesauce – no vegetable oil. They are still good, but the recipe as I have it below yields a better tasting and still healthy muffin. (Charlie usually eats most of the muffins and he does not need to watch calories – see the comment above about the 70 mile cycle event!) I find that using a little bit of vegetable oil helps the muffins have a smoother texture that is a little more tender. I love the taste of bran, so most of the time I do not add any extra spices to the recipe. I want to taste the bran and the vanilla. I have added a teaspoon of pumpkin pie spice or cinnamon, or ginger, or . . . . I have even switched things up and used cranberries instead of raisins. Woo hoo – getting all crazy in the kitchen! I hope you try these. Let me know how you like them.


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Bran Muffins with Raisins - Moist and High in Fiber
These high fiber bran muffins are high in taste! I love the texture of the muffin - it is substantive without being too dense. I used to use bran cereal to make bran muffins. Using wheat bran instead of the cereal yields a much better muffin. It has a toasty nuttiness from the bran and it is not as high in sodium. I use a mix of whole wheat pastry flour and All-Purpose flour to get the benefits of the whole grain without sacrificing texture.
Servings
muffins
Ingredients
Servings
muffins
Ingredients
Instructions
  1. Preheat your oven to 375 degrees F.
  2. Place the wheat bran in a medium bowl and add the buttermilk and let it soak for 10 minutes to soften the bran. Meanwhile sift the flours, baking soda, baking powder, salt, in another medium bowl.
  3. In your mixer with paddle attachment, combine the sugar, applesauce mixture, vanilla, and eggs and mix until well combined. Add the bran mixture to the mixing bowl to combine.
  4. Stir flour mixture into the wet being careful not to over mix. Add raisins.
  5. Grease two muffin tins and divide batter evenly. I find it is easier to neatly do this by using an ice cream scoop. Bake at 375 F for 15-19 minutes. My oven it comes out perfect at 17 minutes. You know they are done when you can touch the top and they lightly spring back. Be careful not to over bake them. Enjoy!
Recipe Notes

These high fiber bran muffins are high in taste! I love the texture of the muffin - it is substantive without being too dense. I used to use bran cereal to make bran muffins. Using wheat bran instead of the cereal yields a much better muffin. It has a toasty nuttiness from the bran and it is not as high in sodium. I use a mix of whole wheat pastry flour and All-Purpose flour to get the benefits of the whole grain without sacrificing texture.

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