Everybody needs a good bran muffin recipe on hand, and this one’s our favourite. It’s quick and easy to prepare, and you can easily switch up the recipe to suit your taste.
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners and set aside.
Mix together the wheat bran and buttermilk and let stand for 10 minutes.
Whisk together the vegetable oil, egg, Tate & Lyle light soft brown sugar, and vanilla.
Pour the sugar mixture into the soaked bran and stir until combined.
In a separate bowl, whisk together the whole wheat flour, baking soda, baking powder, and salt.
Pour the dry ingredients into the wet, then stir just until combined. Add raisins and fold in until well distributed. Tip: If your raisins are very dry, you can easily plump them up & soften them by soaking them in hot water for 10 minutes.
Fill muffin tins with batter at least 3/4 full, then bake in the preheated oven for 15 – 20 minutes, or until the muffins spring back when gently pressed with a finger. Let muffins cool in the pan completely and enjoy. Store muffins, covered, at room temperature for up to 4 days, or freeze them for up to 2 months
Not a fan of raisins? Add fresh blueberries or dried cranberries instead - the choice is all yours.
Ingredients – 11 items
Tate & Lyle Fairtrade Light Soft Brown Sugar
Whole wheat pastry flour
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