Over the summer I took my first class towards earning my Baker’s Certificate and we made these yummy bran muffins, which were not only super easy, but really good as well! I get about 12-14 large muffins with a nice high muffin top. Everything is mixed in one bowl so clean up is a breeze!
Preheat oven to 400 degrees
125 ml vegetable oil 1/2 cup
115 grams sugar 1/2 cup
3 eggs 3
50 ml molasses 1/8 cup plus 4 teaspoons
375 ml milk 12 fluid ounces
120 grams natural bran 2 cups
220 grams whole wheat flour 1 and 2/3 cup
5 ml baking powder 1 tsp
5 ml baking soda 1 tsp
2.5 ml salt 1/2 tsp
85 grams raisins 2/3 cup
(soak raisins in hot water for 10 minutes if you want to plump them up, and drain before adding)
Beat together oil, sugar and eggs in large bowl until well blended. Add remaining ingredients and stir until combined. Spoon batter into muffin tins (either lined with paper liners or without) filling almost to the top and bake for 15 to 20 minutes, until firm to touch and a tester comes out clean.
For a variation you could easily add a handful of nuts or even substitute raisins with dried cranberries or other dried fruit to your liking! The batter can be stored in the refrigerator overnight and baked up fresh in the morning if you like! You can also easily double the recipe and expect to get about 2 to 2 1/2 dozen muffins.
…..tune in tomorrow for Lavender Creme Brulee