Molasses and Raisin Bran Muffins
Raisin puree and molasses add sweetness and moisture to these dark and grainy bran muffins.
Servings 12
Cost 5
Ingredients
- 1 cup raisins (160 grams)
- 1 cup water
- ½ cup canola oil
- ½ cup molasses (use a scant ½ cup) 140 grams
- ½ cup sugar (use a scant ½ cup) 90 grams
- 1 large egg
- 1 cup all-purpose flour or bread flour (130 grams)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 cups wheat bran (140 grams)
Instructions
- Preheat oven to 400 degrees F. Line 12 muffin cups with paper liners.
- Combine the raisins and water in a small saucepan and bring water to a boil. Reduce heat to low and simmer for 5 minutes to soften the raisins. Puree the raisins in a blender or a Nutribullet (I use my Nutribullet). Set aside.
- In a medium size bowl, mix together the flour, baking powder, baking soda, salt and bran.
- In a mixing bowl, whisk together the oil, molasses, sugar, egg, and raisin mixture. Add the flour mixture to the sugar mixture until blended. It will be dark brown and thick.
- Scoop batter into the muffin cups. Bake for 20 minutes or until muffins spring back when lightly touched.
- Let the muffins cool for at least 10 minutes before serving.
