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Buttermilk Raisin Bran Muffins | A Recipe You Won't Regret Trying

When I was younger, my father had a friend whose wife made these muffins. We just loved them to the point where my mother asked for a copy of the recipe. We would eat them for breakfast or for a snack and they usually didn’t last very long.  The buttermilk makes these high fiber muffins moist and delicious along with the plump, juicy raisins. Now that I have growing children of my own, I am always in search of snacks that are filling, convenient and nutritious.  This recipe makes 18 regular sized muffins. Another great thing about this recipe is that the batter doesn't have to be used immediately and will keep well in the refrigerator for up to a week.  This allows you to bake only a few muffins at a time or bake them all and freeze some.  If you have a little extra time when you are making these, you can also bake batch in mini muffin pans and package 4-5 muffins per bag to store in the freezer for school snacks.


750ml Wheat Bran

375ml Flour

5ml Salt

7.5ml Baking Soda

2 Eggs

375ml Buttermilk

125ml Sugar

62.5ml Molasses

37.5ml Vegetable Shortening, melted

125ml Chopped Raisins


Preheat an oven to 175°C. Grease 18 muffin cups or line with paper muffin liners. Whisk the bran, flour, salt and baking soda in a mixing bowl. Set aside.

Beat the eggs in a mixing bowl. Whisk in the buttermilk, sugar, molasses and melted shortening until smooth. Stir in the bran mixture along with the raisins until no dry lumps remain. Pour into the prepared muffin tins, filling them no more than two thirds full.

Bake in the preheated oven until a toothpick inserted into the center comes out clean - about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

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Raisin Bran Muffins


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