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+ servings

Bran Muffins

Course Breakfast
Cuisine Canadian
Keyword muffins
Prep Time 20 minutes
Cook Time 18 minutes
Servings 12


  • ¾ cup brown sugar
  • 2 eggs
  • ½ cup vegetable oil sunflower and mild olive oil work well
  • 2 cups bran
  • 2 teaspoons ground cinnamon
  • 1 cup flour
  • 1 teaspoon baking soda
  • ½ teaspoon cream of tartar
  • ¼ teaspoon salt
  • 1 cup buttermilk
  • 1 cup raisins or sultanas


  • 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.


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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