It’s a coffee & muffin sort of day.
I love muffins, especially on cold, house bound days. If I could, I would eat a feast of muffins, every day.
Unfortunately, eating too many muffins contributes to my own personal “muffin top” growing bigger, and that’s not good at all. So, in order to make me feel better about my muffin habit, I do my best to bake healthy muffins… and then I eat 4 of them. In one sitting.
This Raisin Bran Muffin recipe fits the bill perfectly. They are simple to make, but oh so moist, delicious, AND healthy.
Muffins are always better with butter, and a cup of coffee or tea.
Want Marvelous Muffins? Here are a few tips:
- The most important rule of muffin-making is DON’T over-mix your batter. Unless, of course, you want tough, chewy hockey pucks. You want to mix them until the ingredients are barely incorporated, and your dry ingredients have been just moistened. Your batter should still be lumpy.
- Use room temperature ingredients.
- Instead of using an electric mixer (like your Kitchen Aid), opt for an old fashioned wooden spoon to stir your batter – you’ll be much less likely to over mix it.
- Position your oven rack in the middle of your oven.
- Practice makes perfect. If at first you don’t succeed, just make another batch!
Here’s the printable Raisin Bran Muffin Recipe.
- 1 cup flour
- 1 tsp baking soda
- 1 tsp salt
- 2 cups natural bran
- ½ cup raisins
- 1 cup milk
- ⅓ cup molasses
- ¼ cup sugar
- 1 egg, lightly beaten
- 2 Tbsp oil
- 2-3 Tbsp unsweetened applesauce (optional, but it helps the muffins stay moist longer!)
- Preheat oven to 350°F, and grease or line a 12 cup muffin pan. (Parchment paper liners are my fav!)
- In a large bowl, combine flour, soda, and salt. Mix well.
- Add the bran, and the raisins, breaking up raisin clumps.
- In a medium bowl, combine milk,, molasses, sugar, egg, oil, and applesauce.
- Pour the wet into the dry, and gently mix using a spoon - don't use electric mixer. Stir until the ingredients are barely incorporated, and the batter is still lumpy.
- Spoon batter into prepared muffin cups, to about ⅔ full. You should get an even dozen.
- Bake 18-20 minutes, or until a toothpick inserted in a center muffin comes out clean.
- Do NOT overbake.