🥧 Bran and Raisin Muffins

Reference from: Martha Stewart Test Kitchen

Ingredients

• 6 tablespoons unsalted butter, melted, plus more for pans

• 2 cups unprocessed wheat bran

• 1 ½ cup giant raisins

• 1 cup prune juice

• 1 cup plain nonfat yogurt

• 6 tablespoons unsulphured molasses

• 2 large eggs

• 1 teaspoon pure vanilla extract

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon salt

Directions

1. Heat oven to 375 degrees. Lightly butter six giant-size muffin cups, or line them with paper liners.
   

2. Combine wheat bran, raisins, prune juice, yogurt, molasses, butter, eggs, and vanilla in a large bowl. Let stand for 10 minutes.
   

3. Whisk together flour, baking powder, baking soda, and salt in a small bowl. Stir dry ingredients into the bran mixture just until dry ingredients are moistened. Do not overmix.
   

4. Spoon 1 cup batter into each of the giant muffin cups. Bake in the center of the oven until a cake tester comes out clean, 27 to 30 minutes.
   

5. Turn muffins out of the pan, and let them cool on a rack.

Are muffins your go-to? Whether it's for breakfast or snacking, opt for the healthier choice with our wheat bran and raisin muffins. Read More:

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