Bran Muffins
Angie McGowan
Flavorful muffins full of raisins and orange zest.
Ingredients
- 2 cups boiling water, divided
- 3 cups bran, divided
- 3/4 cup raisins
- 1/2 cup molasses
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 1 cup low-fat yogurt
- 1 cup whole milk
- 2 eggs
- 2 cups wheat flour
- 2 tsp baking soda
- 1 tsp salt
- 1 orange, zest only
Directions
- Preheat oven to 400°F. Take one cup boiling water and one cup bran and put in a large bowl. Stir until water is absorbed.
- Take other cup of boiling water and pour over raisins in another bowl. Let them absorb some of the water for about 15 minutes.
- After the raisins are puffy, put them in a food processor and pulse until they are pureed. Let them cool before adding to the batter.
- Add molasses, brown sugar, raisin puree, and oil to the bran in the water. Stir to combine.
- Add 2 more cups bran, yogurt, milk, and eggs. Stir to combine. Add wheat flour, baking soda, salt, and orange zest. Stir to combine.
- Pour into muffin cups and bake for 15 to 20 minutes. Remove immediately from muffin tins to a cooling rack.
Nutrition Facts
Calories 510
Calories from Fat 180 (35%)
(31%)Total Fat 20g
(14%)Saturated Fat 3g
Polyunsaturated Fat 6g
Monounsaturated Fat 10g
(22%)Cholesterol 67mg
(32%)Sodium 771mg
(27%)Potassium 960mg
Total Carbohydrate 81g
(60%)Dietary Fiber 15g
Sugars 32g
Sugar Alcohols 0g
(27%)Protein 13g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.