Claim Jumper Bran Muffins
Cuisine: American
Author: Cookie Madness
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
I haven't tried these with the glaze, but the muffins themselves were pretty good!
  • 1 cup all purpose or white whole wheat flour
  • 1 cup wheat bran
  • 4 tsp dry milk powder
  • 1/4 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup dark brown sugar, packed
  • 1/4 cup dark corn syrup
  • 2 Tbsp molasses
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1/3 cup raisins
  • 1/4 tsp grated orange zest
  • 1/2 cup water
  • 3 Tbsp sugar
  • 3 Tbsp dark brown sugar, packed
  • 3 Tbsp shortening
  • 2 Tbsp corn syrup
  • 2 tsp water
  1. Distribute about 1 Tbsp glaze onto bottom and sides of 12 muffin tins with pastry brush -- I skipped this step and just sprayed 12 muffin cups with cooking spray. I guess if you use the glaze, you serve the muffins upside down? I'm not sure, but putting the glaze in the muffin tins is an interesting step.
  2. Combine flour, bran, milk powder, baking powder, baking soda, and salt. Stir well and set aside.
  3. Mix together brown sugar, dark corn syrup, molasses, oil and egg in separate bowl until well blended.
  4. Puree raisins and orange zest with water in blender or food processor. Add to liquid ingredients.
  5. Stir liquid ingredients into dry ingredients until just moistened.
  6. Fill muffin tins 2/3 full (I filled mine almost to the rim and that was a mistake. Rims spread) and bake at 350 degrees for 20 minutes or until toothpick inserted comes out clean.
  7. Immediately invert onto foil or wax paper to cool.
-- These muffins are sweet and have an interesting flavor from the pureed raisins. Pureeing them in water sounded like a pain, but I used one of the little cups that came with my Immersion blender and it worked perfectly.

-- I was leery of the part of the recipe that said to coat the muffin tins with glaze before cooking, so I just skipped that step completely and am glad I did since the muffins were sweet anyway.- I made 8 muffins instead of 12 by filling the batter almost to the rim. That was a mistake. The rims just spread out rather than up (I should have known better) so I got big flat rims – which to be honest, are kind of tasty. Next time I'll follow the directions and fill 2/3 of the way full.
Recipe by Cookie Madness at