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Molasses and Raisin Bran Muffins

Raisin puree and molasses add sweetness and moisture to these dark and grainy bran muffins.
Course Breakfast
Cuisine American
Keyword Bran Muffins, Claim Jumper, Nancy Silverton
Prep Time 10 minutes
Cook Time 20 minutes
Cooling 10 minutes
Total Time 40 minutes
Servings 12
Cost 5


  • 1 cup raisins (160 grams)
  • 1 cup water
  • 1/2 cup canola oil
  • 1/2 cup molasses (use a scant 1/2 cup) 140 grams
  • 1/2 cup sugar (use a scant 1/2 cup) 90 grams
  • 1 large egg
  • 1 cup all-purpose flour or bread flour (130 grams)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups wheat bran (140 grams)


  • 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.