With the arrival of the colder weather here, my husband said that he had “a hankering for a bran muffin”! What a great request! It has been years since I made a real bran muffin, not a banana bran muffin, he wanted a traditional muffin with raisins and molasses.
A friend dropped in shortly after I had made the muffins, and she was delighted to share in the tasting, although she insisted that I get the recipe onto the blog quickly! So, here it is Gary!
Iain’s Bran Muffins
1 1/3 cup wheat bran
1 1/3 cup soft whole wheat flour
1/2 t baking soda
1 t baking powder
1/4 t salt
1/2 t cinnamon
1/3 cup walnuts, chopped
1/2 cup raisins (maybe a small handful extra!)
1 cup rice milk
1 t apple cider vinegar
1/4 cup safflower oil
1/4 cup molasses
1/4 cup applesauce
1/4 cup maple syrup
Stay cozy this fall with warm bran muffins and a cup of tea!
Blend all of the dry ingredients, as well as the walnuts and raisins, together in a bowl. In a separate bowl, combine the wet ingredients. Stir well, then pour the wet ingredients into the bowl of the dry ingredients. Blend and fold only until they are well combined.
Spoon the batter into muffin cups. Bake for 18 minutes in a 350〫oven. Let the muffins sit for 5 minutes before removing from the pan. Cool on a wire rack.
The muffins are wonderful on their own, or topped with a little honey!
Makes approximately 10 muffins (depending on the size)