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Raisin Bran Mini Muffins - Breakfast Baking

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Anna Olson, Level 25
Anna Olson
These little raisin bran muffins are healthy, wholesome, high in fiber, and contain less fat than the typical grocery store versions. Anna's secret tip of adding boiling water keeps these bran muffins moist and almost cake-like in their texture. Join Anna Olson in this Grokker Premium Video as she takes you through her Breakfast Baking series; the ultimate guide of the techniques, tips, and recipes for all of your breakfast baking needs.

Cooking Recipe

Servings: 48 mini muffins

1 ½ cups (90 g) wheat bran
½ cup (100 g) sugar
¼ cup (50 g) packed light brown sugar
1 ¼ cups (160 g) all-purpose flour
1 tsp (5 mL) baking powder
½ tsp (2 mL) baking soda
½ tsp (2 mL) salt
½ tsp (2 mL) ground cinnamon
1 large egg
1 cup (250 mL) buttermilk
¼ cup (60 mL) vegetable oil
½ cup (125 mL) boiling water
1 cup (180 g) raisins

1. Preheat the oven to 350 °F (180 °C) and line mini muffin tins with paper liners, or grease them well.

2. Stir together the bran, sugar, brown sugar, flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, whisk the egg, and then add the buttermilk and oil. Stir this into the bran mixture, and then pour in the boiling water and blend. Stir in the raisins and spoon the batter into the prepared muffin tins (using an ice cream scoop is easiest).

3. Bake the muffins for about 18 minutes, until the top of the muffins spring back when gently pressed. Let the muffins cool in the tin for 15 minutes, and then remove them to cool completely.

The muffins will keep for 3 days stored in an airtight container.

Raisin Bran Mini Muffins
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Suzie R.
I just wanted to say thank you for your site. I discovered it via Anna Olson, my baking mentor. Finding high quality cooking videos that really teach you about food and techniques is such a challenge and yours are amazing. I can't wait to do some recipe testing and love that it is so easy to email yourself the recipes!
Suzie R.
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