MVP RECIPES: Raisin Bran Muffins
MAKES 12
These are the most popular muffins I’ve ever made. Day in and day out they’re in the top three recipes on my website. Even my kid can’t get enough.
1 cup (125 g) raisins
1 ¼ cups (65 g) wheat bran
1 cup (150 g) flour
1 ½ teaspoons baking powder
¾ teaspoon salt
½ teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon ginger
2 eggs
¼ cup (60 g) canola oil
¼ cup (60 g) brown sugar
¼ cup (95 g) molasses
1 cup (225 g) plain yogurt
Preheat the oven to 375F. Line a 12-cup muffin pan with paper liners or grease it with baking spray.
Cover the raisins with very hot or boiling water. Let stand for 10 min, then drain.
Whisk the bran, flour, baking powder, salt, baking soda and cinnamon together in a large bowl. In a separate bowl, whisk the eggs, oil, brown sugar and molasses together until smooth. Whisk in the yogurt, then stir in the drained raisins.
Add the egg mixture into the bran mixture and stir until it's just combined. Immediately scoop the batter into the prepared pan. Bake 22 to 26 min or until a cake tester inserted into the middle of one muffin (choose one from the middle of the pan) comes almost almost clean. It's ok if it's still a little damp-looking at the tip.
Let cool 5 min then transfer to a rack to cool completely. I double-dare you not to eat one right away.
