Honey Raisin Bran Muffins

I would consider myself a classic baker. I enjoy recipes that are nostalgic, warm my heart and are tied with food memories. Trying new recipes is fun but I find that I always revert back to my basics, especially when I’m craving a taste of comfort.

Everyone needs a classic bran muffin in their repertoire. The original recipe came from my mom’s recipe box and I remember her baking these in my youth.

When these muffins come out of the oven they have that delicious slightly crusty muffin top.

The only real change I made was to add the dash of nutmeg, pinch of cloves and of course swap out that vegetable oil for canola.

If you plan to eat multiples of these babies in one day, be sure to drink your fluids so your digestive system keeps on flowing. Wheat bran is a source of insoluble fibre and while it moves through your digestive system doing it’s amazing work, if will absorb moisture. Don’t let it get stuck, stay hydrated.

From my kitchen to yours, fibre up and enjoy!
Jenn

Honey Raisin Bran Muffins

Ingredients:

2 cups milk
2 Tbsp lemon juice
2 eggs
3/4 cup brown sugar
2/3 cup canola oil
1/2 cup liquid honey
3 cups wheat bran
2 cups raisins or dried cranberries
2 cups all-purpose flour
1 cup whole-wheat flour
1 Tbsp cinnamon
2 tsp baking soda
1 tsp baking powder
1/8 tsp ground nutmeg
pinch of ground cloves

Directions:

  1. Preheat oven to 350F and spray two muffin tins with canola oil cooking spray or line with muffin liners.
  2. In a large bowl mix together milk and lemon juice. Set aside for 5 min.
  3. After 5 min, mix in eggs, brown sugar, canola oil and honey until well combined. Stir in bran and raisins. Let sit for 10 min. Skipping the 10 minutes will leave your batter too runny, your raisins too hard and your bran gritty. Do not skip this step.
  4. In a separate bowl, whisk together; the flours, cinnamon, baking soda, baking powder, nutmeg and cloves.
  5. Add the dry mixture to the wet mixture and stir until just combined.
  6. Divide the batter into the prepared pans using a full 1/4 cup scoop. I usually get 24 plus 3 muffins. I know, a bit annoying. You can go back to top up evenly or bake off another round or invest in a mini loaf pan and you get a bonus snack for yourself.
  7. Bake in the preheated oven for 18-20 minutes or a toothpick comes out clean.
    Notes:
    -You can cut this recipe in half for 12-14 muffins.
    -Muffins freeze well.
    -Store your wheat bran in the freezer to extend shelf life once open. Wheat bran will go rancid once open and nobody enjoys a rancid bran muffin!