Plump Raisin Bran Muffins
Inspired by techniques from Serious Eats and King Arthur Baking.
Dark molasses bran muffins packed with plumped raisins, made with plain and wholemeal flour and melted butter.
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Method
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Equipment
- 12-hole muffin tin
- paper muffin cases or butter for greasing
- small heatproof bowl
- sieve
- 2 mixing bowls
- balloon whisk
- rubber spatula
- wire rack
- cocktail stick
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 221 kcal |
| Protein | 4.6 g |
| Carbohydrate | 39.5 g |
| of which sugars | 21.8 g |
| of which free sugars | 10.9 g |
| Fat | 6.9 g |
| of which saturates | 4 g |
| Fibre | 4.5 g |
| Salt | 0.67 g |
Protein per 100 kcal
2.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 12 servings
Raisins
- 180 g raisins
- 150 ml boiling water
Batter
- 80 g wheat bran
- 250 ml buttermilk
- 100 g plain flour
- 80 g wholemeal flour
- 1 tsp bicarbonate of soda
- ½ tsp baking powder
- 3 g fine sea salt or table salt about ½ tsp
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 large egg
- 100 g dark brown sugar
- 45 g black treacle or molasses
- 85 g unsalted butter, melted and cooled slightly
- 1
Plump the raisins. Pour the boiling water over the raisins and leave for 10 min. Drain well and pat them dry with kitchen paper.
- 2
Heat the oven. Heat the oven to 200 °C (180 °C fan) and line or grease the 12-hole tin.
- 3
Soak the bran. Mix the bran and buttermilk in a large bowl and leave it while you weigh everything else.
- 4
Mix the dry. Whisk both flours, the bicarbonate, baking powder, salt, cinnamon and nutmeg in the second bowl. Toss in all but a small handful of the raisins so they are coated in flour.
- 5
Mix the wet. Whisk the egg, brown sugar, molasses and melted butter into the bran.
- 6
Combine. Fold the dry mix into the bran with a spatula only until no flour shows.
- 7
Fill. Spoon the batter into the holes and press the reserved raisins into the tops.
- 8
Bake. Bake for 18-22 min, until risen and a cocktail stick in the centre comes out clean apart from smears of raisin.
- 9
Cool. Leave in the tin for 5 min, then move to the rack.
Storage
Keep in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
