Bran Muffins
Servings 12
If you love a healthy muffin, you will love this delicious vintage recipe for wholesome, raisin-studded Knotty Pine Bran Muffins.
Ingredients
- ¾ cup brown sugar The original recipe calls for one cup (200 grams) of brown sugar, which is a lot! I normally only use half a cup of brown sugar (100 grams) but three quarters of a cup (150 grams) is a good middle ground too.
- 2 eggs
- ½ cup vegetable oil I use mild olive oil for health reasons but any mild vegetable oil (such as sunflower oil) will work.
- 2 cups wheat bran
- 2 teaspoons ground cinnamon
- 1 cup flour
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar
- ¼ teaspoon salt
- 1 cup buttermilk Buttermilk gives the best results, but you can use ordinary milk if you prefer. Pouring yogurt works as well.
- 1 cup raisins or sultanas You can also use less if you prefer or leave them out entirely. I generally use a bit less than this.
Instructions
- Preheat the oven to 375°F (190°C or 180°C for a fan oven).
- Grease or put paper liners in a 12 cup muffin pan.
- Beat eggs in a large bowl.
- Add brown sugar and oil. Mix well.
- Sir in bran and cinnamon.
- Let the mixture stand for ten minutes.
- Meanwhile, sift together the flour, baking soda, cream of tartar and salt.
- Add the flour mixture to the bran mixture alternately with the buttermilk. Do this in four additions - two of the flour mixture and two of the buttermilk, ending with the buttermilk.
- Fold in the raisins.
- Fill muffin cups half full with batter.
- Bake for 18 to 20 minutes or until a skewer inserted in the centre comes out clean.
Notes
Adapted from a recipe by The Knotty Pine Restaurant circa 1970.
Bran muffins freeze well. Thaw completely and bring to room temperature or warm before serving.
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