Moist Raisin & Bran Muffins

Though some may cringe at the words "bran muffins" because in their mind they think of hard, dry, and something that is pretty much tasteless, but I want to convert you into a believer that bran can be good!

These bran muffins are soft and very tasty! I have shared them with many friends and all have said that they are the best bran muffins they have ever had. Not only do these muffins give you much-needed fiber, but they also taste delicious!

For this recipe, you will need the following ingredients...


1 1/2 cups wheat bran
1 cup buttermilk
1/3 cup vegetable oil*
1 egg
2/3-3/4 cup light brown sugar, depends on how sweet you like them
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup cake flour**
1/3-1/2 cup dark or golden raisins, soaked in water and drained

*if you want a lighter version, you can sub out some of the oil with apple sauce or grated zucchini to add moisture. 

** you can also use wheat flour, all-purpose flour, or a combination of both. I like using cake flour because it makes the muffins really soft. 


1. Preheat the oven to 350 degrees F. Spray a 12-cup muffin tin with nonstick cooking spray.

2. In a medium bowl, combine the wheat bran and the buttermilk. Let it sit fora few minutes.

3. In a large bowl, combine the oil, egg, brown sugar, and vanilla. Add the soaked wheat bran mixture and stir to combine. Add baking soda, baking powder, and salt. Mix well. 

4. Add soaked and drained raisins. 

5. Add flour and mix until just combined. 

6. Divide the batter between the 12 muffin cups evenly.

7. Bake in the preheated oven until a tester inserted in the center comes out clean, 15-20 minutes.