Bran Muffins
Easy to follow bran muffin recipe that packs a punch of flavor along with a high dose of fiber!
Equipment
- 12ct muffin tin
- 3 Mixing bowls
- 12 Muffin/Cupcake Liners
Ingredients
- 1 c Milk
- 1 c All Bran
- 1 c All Purpose Flour **sifted
- 1 t Baking Soda
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1 c Brown Sugar **packed
- 1/2 c Vegetable Oil
- 1 LG Egg
- 1/2 tsp Lemon Juice **optional
- 1 c Raisins **add more or less to liking
Instructions
- Preheat oven to 425F.
- Line a 12 count muffin tin with cupcake liners and set aside.
- Mix all bran and milk in a small bowl and let sit for 10 minutes.
- While waiting, sift together flour, baking soda, baking powder and salt in a medium mixing bowl. Mix well.
- In a third bowl, mix brown sugar, oil, egg, lemon juice and raisins.
- Mixing by hand, add the bran mixture and oil mixture to the flour mixture.
- Pour batter in lined muffin tin. Fill each cup 2/3 full.
- Baker at 425F for 15-18 minutes. Or until toothpick comes out clean.
- Allow to cool 2 minutes in tin before serving!
- Cool completely before storing leftovers in an air tight container at room temperature for 3-4 days or in the fridge for up to 2 weeks!
Notes
Health Conscious Substitutions:
- Sub flaxseed (1 tbsp flaxseed + 3 tbsp water + 5 min. wait = 1 egg) for egg
- Sub whole wheat flour for all purpose flour
- Sub Splenda or Truvia brown sugar for brown sugar
- Sub olive or avocado oil for vegetable oilÂ