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.