Classic Bran Muffins with Raisins

This classic bran muffin recipe has been around since the ’50s. They were a lunchbox staple or quick out the door breakfast back then and to this day. Things have changed over the years, but theses muffins are still just as delicious. Full of flavour, moist, with a touch of sweetness. Rip a freshly baked muffin in half and eat it piping hot out of the oven, and you’ll know what I mean.

This recipe is substantial and yields forty to fifty muffins. If you don’t want to bake them all at once, simply bake off as many as you like. Refrigerate the leftover batter to use later and you’ll be able to bake off another batch another day. I wouldn’t keep the batter in the refrigerator for any longer than a week though. Another option is to just tweak the recipe and make enough batter for your needs.

Experiment with nuts, raisins, dates even chocolate chips, or just make them plain. We guarantee you won’t be disappointed.

Bran Muffin (large batch)

This delicious bran muffin recipe is large at approximately forty muffins.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Breakfast, Dessert, Snack

Cuisine Canadian, English, European

Servings 40 servings

Calories 212 kcal

Equipment

• Stand Mixer

Ingredients

  

• 1½ cups vegetable oil
• 2 cups white sugar
• 2 tsp salt
• 5½ cups all purpose flour
• 8 tsp baking soda
• 4 eggs
• 1 qt buttermilk
• 2 cups raisins
• 2 cups bran flakes
• 2 cups natural bran
• 1 tsp vanilla
• 1 tsp nutmeg Optional

Instructions

 

• In a large bowl, combine buttermilk with the baking soda. Add oil and beaten eggs.
• In a separate bowl, combine all the dry ingredients. 
• Combine wet and dry ingredients together and mix well. 
• Bake muffins at 375 ℉ for 15 to 20 minutes. Insert a toothpick into a muffin and it should come out clean.

Keyword bran, muffin

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