Moist Bran Muffins Recipe

Name: Moist Bran Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Wheat Bran; 1 cup Dark Raisins; 1-1/2 cup Water, Divided; 1/2 cups Low-fat Buttermilk Or Plain Yogurt; 1/2 whole Orange, Zested; 1/4 cups Brown Sugar; 1/2 cups Vegetable Oil; 1 Large Egg; 1 Large Egg White; 1/2 cups All-purpose Flour; 1/4 cups Whole Wheat Flour; 1 teaspoon Baking Powder; 1 teaspoon Baking Soda; 1/2 teaspoons Salt

Servings: persons

2 cups Wheat Bran
1 cup Dark Raisins
1-1/2 cup Water, Divided
1/2 cups Low-fat Buttermilk Or Plain Yogurt
1/2 whole Orange, Zested
1/4 cups Brown Sugar
1/2 cups Vegetable Oil
1 Large Egg
1 Large Egg White
1/2 cups All-purpose Flour
1/4 cups Whole Wheat Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoons Salt

1
1. Preheat the oven to 350u00b0F. Line a 12-cup muffin tin with paper liners.
2
2. Spread the wheat bran evenly on a baking sheet and toast in the oven for 6-8 minutes, stirring a few times to ensure the bran cooks evenly. Allow to cool completely. While the bran is toasting, heat the raisins with 1/2 cup water in a small saucepan. Simmer for 10 minutes, or until the raisins have absorbed all the water. Puree the plumped raisins in a small food processor until smooth.
3
3. In a large bowl, mix together the cooled bran, buttermilk or yogurt, and remaining 1 cup water. Mix in the raisin puree, orange zest, and brown sugar. Once these ingredients are thoroughly combined, add the oil, egg, and egg white. Sift the flours, baking powder, baking soda, and salt directly into the wet ingredients and stir until just combined. At this moment, you may add an additional 1/2 cup raisins or other dried fruit of your preference into the batter.
4
4. Spoon the batter into the muffin tins, making sure the batter is mounded slightly on each one. Bake for 25 to 30 minutes, or until the muffins feel set in the center.

680

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups Wheat Bran, 1 cup Dark Raisins, 1-1/2 cup Water, Divided, 1/2 cups Low-fat Buttermilk Or Plain Yogurt, and more.

Yes, Moist Bran Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Moist Bran Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions