Makes 12 muffins
Time: 30 min including baking
Wheat Bran is amazing stuff. Just 1/3 of a cup has 26% of your daily fiber and 10% of your iron. It also tastes like cardboard. Really dry cardboard. In order to get the cardboard to taste like something, I opted for easy muffins. These bake in just 15 min and are on the table start to finish in about 30 min. If you’re one of those morning people, you could even manage these on a weekday (I think it’s insanity to wake up an extra half an hour early to bake so I just make ahead and freeze them). They will also keep well for a couple of days in an air-tight container.
I was in search of a raisin bran muffin recipe that was moist, flavorful, but also not packed full of fat. I didn’t find one, so I made one.
One of the first things you will find is that most raisin bran muffin recipes contain buttermilk. For the same reason that most chocolate cakes do… it provides richness but also lift because it works with soda to make bubbles and a light and fluffy crumb. Buttermilk is not something I have in my fridge. That being said, it’s easy to make but I find it never quite tastes the same. One thing I DO always have in my fridge is greek yogurt. It’s high in protein, but not fat. It’s thick, and rich, and possess the acidic quality you need to wake up the soda in the cake and start that reaction before you even begin the baking process. Also it’s delicious with a tang that is hard to beat. I used vanilla greek yogurt here but any flavor will work and by using a flavoured yogurt you can change up this recipe easy-peasy so that it becomes a staple in your household. I also removed the oil and substituted applesauce, and skipped the sugar and replaced it with natural maple syrup. The batter for these muffins came out super light and airy, almost mousse-like, which resulted in beautiful, fluffy, moist muffins. And the raisins? Well you know how I feel about raisins, but if you absolutely must leave them out these muffins will stand up well on their own. Or you could replace them with any dried fruit, such as dates or cranberries. These are an easy way to add a ton of fiber to your breakfast routine or snack.
You Will Need
- 1.5 Cups of Wheat Bran
- 1 cup of All Purpose Flour
- 1 tsp of baking powder
- 1 tsp of baking soda
- 1/2 tsp salt
- 1/3 cup of apple sauce
- 1/2 cup maple syrup
- 1 cup of greek yogurt ( or buttermilk if you have it)
- 1 egg
- 1/2 cup of raisin (any variety)
Preheat Oven to 375F
Grease your muffin tin well, I use cooking spray because it’s just easier. As I’ve explained in my previous muffin posts, I don’t like to use the muffin wrappers. I hate it when the muffins stick to them and they are unnecessary. If you grease your muffin tin the muffins will slide out easily, and they will have a lovely crispy exterior that will make you glad you listened to me.
In a large bowl, combine dry ingredients. In a separate, medium bowl, combine the wet ingredients. Add wet to dry and fold the dry into the wet until just combined, do not over mix or your will squash all of the fluffiness out of your muffins. Fold in the raisins. Place in center of the oven for 15 min. Test with a skewer, if it comes out clean or with only a few crumbs they are done. Rest for 5 min and if you remove them while they are still hot you will get the previously mentioned crispy exterior. Enjoy.