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
24muffins
Servings
24muffins
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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