These bran muffins are a delicious source of fiber! My family has them almost every morning. They're great! You may substitute dates for the raisins if you wish.
Ingredients
- wheat bran: 1.5 cups
- buttermilk: 1 cup
- brown sugar: 0.66667 cup
- vegetable oil: 0.33333 cup
- egg: 1 piece
- vanilla extract: 0.5 tsp
- all-purpose flour: 1 cup
- baking soda: 1 tsp
- baking powder: 1 tsp
- salt: 0.5 tsp
- raisins: 0.5 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
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Mix wheat bran and buttermilk together in a large bowl; let stand for 10 minutes.
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Meanwhile, beat brown sugar, oil, egg, and vanilla together in a separate bowl until light and fluffy; stir into buttermilk mixture.
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Sift flour, baking soda, baking powder, and salt together; stir into buttermilk mixture until just blended. Fold in raisins; spoon batter into the prepared muffin cups, filling each 2/3 full.
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Bake in the preheated oven until tops spring back when lightly pressed, about 15 to 20 minutes. Cool in the tin briefly, then transfer to a wire rack to cool completely.
