May 28, 2023 2 min read

Does a bran muffin get you excited? Be honest - no one really gets excited for this kind of muffin LOL. But. . . this muffin might. It's a really good bran muffin that uses less sugar but has great flavour. It's a bit more work, has a couple more steps than most but it really makes a difference. In this recipe you toast the bran - don't leave this out - it adds a bit more to the taste of this muffin. The 2nd difference is, cooking and pureeing some raisins - adds sweetness and keeps the muffin moist. The rest of the ingredients are pretty much standard but I can't say enough about these extra steps. It really took the humble bran muffin to a new level. The recipe is called 'not your grandma's bran muffin' and it truly lives up to the name - thank you @Bromabakery for the great recipe - find them online, instagram or facebook.

Not Your Grandma's Bran Muffin

Line a sheet pan with parchment paper, spread
2 c. wheat bran over the paper
Toast at 350 for about 6 minutes, stirring a few times.
Remove and pour into a bowl to cool.

In a pot, add in
1/2 c. water
1 c. raisins
Let simmer for about 10 minutes, until all the water has absorbed in.
Puree the raisins in your food processor until smooth.

In a large bowl, mix together
the toasted bran
1/2 c. buttermilk
1 c. water.

Then stir in and mix well
raisin puree
1 few swipes of fresh orange zest
1/2 c. packed b. sugar
2 eggs
1/2 c. veg. oil

Mix together in a small bowl or on a piece of parchment paper
3/4 c. flour
1 tsp. b. powder
1 tsp. b. soda
1/2 tsp salt
Add to wet mixture, stirring until just combined.

Gently stir in
1/2 c. raisins

Spoon the batter into muffin tins that have been greased or lined with paper liners.

*mound you muffin batter if you don't want flat tops - I forgot to do this and mine were flat, still ok, but the presentation is more bake shop if you mound the batter.

Bake at 350 for about 22-28 minutes, depending on the size of your muffin. Muffins are done when top springs back after lightly touching.



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