Bran muffins have always been a staple in my diet. In fact, I am always looking for the perfect muffin to run out the door with in the morning! Bran may not sound appealing to some, but with the right level of moisture and plenty of raisins they can be delicious. These are so good that my not so health conscious boyfriend said I should make these every week!!! So glad I came up with this recipe!
1 cup wheat bran
1 cup buttemilk (let skim milk sour in 1 Tbsp lemon juice or white vinegar for 5-10 minutes until slightly curdled and thickened)
1/3 cup canola oil
2/3 cup brown sugar
1 teaspoon vanilla extract
1 1/2 cup wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup raisins
Preheat oven to 375 degrees F . Grease muffin cups or line with paper muffin liners.
Mix together wheat bran and buttermilk; let stand for 10 minutes.
Mix oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Stir flour baking soda, baking powder and salt into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
188kcal, 4g protein, 7g fat (0.5g saturated, 5g monounsaturated, 1.5g polyunsaturated), 30g carbohydrate, 10mg sodium, 6g fiber (calculated via package info and USDA Nutrient Database: http://ndb.nal.usda.gov/)