Got fibre goals? This recipe will quickly become a family favourite - and it's the perfect way to use our stone milled bran. These muffins are loaded with flavour and fibre and are a healthy addition to any diet. Kids and adults love these equally. This is a large recipe, but they freeze well!
Classic Bran Muffins
2 cups (196g) Flourist Organic Wheat Bran
3 cups buttermilk
3 eggs
1 cup oil or melted butter
1 cup (160g) brown sugar
1/4 cup (55g) molasses
1 teaspoon vanilla
3 teaspoons baking soda
2 teaspoons salt
1 cup raisins
3 teaspoons baking powder
3 cups (450g) Flourist Organic Whole Grain Red Fife Flour
Combine the bran and the buttermilk and let stand for 1 hour or up to overnight. The longer this can soak, the better. If leaving overnight, cover and place the bowl in the fridge.
Cover the raisins with warm water until they're ready to be incorporated. Mix together the oil, sugar, eggs, vanilla, molasses, baking soda and salt. Fold in the drained raisins. Once well combined, add in the pre-soaked bran.
In a large bowl, combine the flour and the baking powder. Gently fold the wet ingredients into the flour until just combined. The mixture will be quite thick, be careful not to over mix. Let mixture sit until the oven is heated.
Heat the oven to 350°. Line a muffin tray with paper muffin cups and mound each one with the muffin batter. Bake for 20 minutes or until an inserted toothpick comes out clean.
Let cool completely on a wire rack. Store in an airtight container at room temperature, or freeze. This recipe yields 24 large muffins.
