These muffins have been a classic for me ever since Jane Brody, Personal Health Columnist for the New York Times, published one of her best selling cookbooks, Jane Brody’s Good Food Cookbook. I was fresh out of college, working as a clinical dietitian and just learning how to cook. This cookbook was one of the first cookbooks I purchased and I still go back to it for easy, delicious, wholesome recipes. Over the years, nutrition research has tweaked some of our dietary recommendations but Jane Brody’s advice to cook more often, using whole foods and fresh ingredients, continues to be one of the best tips for better health.
This recipe makes 24 muffins and they freeze well. I love to eat one of these satisfying muffins as mid-day snack or after dinner treat with a cold glass of milk. Of course, they are delicious for breakfast. If eating them for breakfast, I would pair them with some cottage cheese, Greek yogurt, nut butter or low fat cow’s milk or soy milk for some extra protein
A Must Make Raisin Bran Muffin
3 cups shredded bran cereal (e.g., All-Bran)
1/2 cup vegetable oil
1 cup raisins
1 cup boiling water
2 eggs, lightly beaten
2 cups buttermilk
1/4 cup molasses
2 1/4 cups white whole-wheat flour
4 teaspoons sugar
2 1/2 teaspoons baking soda
1/2 teaspoon salt, if desired
- In a large bowl, combine the cereal, oil, and raisins, and pour the boiling water over them. Set the mixture aside to cool slightly.
- In a small bowl, combine the eggs, buttermilk, and molasses. Add this to the partly cooled cereal mixture.
- In another small bowl, combine the flour, sugar, baking soda, and salt. Add the flour mixture to the cereal mixture, stirring just enough to moisten the dry ingredients. Cover the batter with plastic wrap and let it stand for about 15 minutes.
- Preheat the oven to 375oF. Spray 24 muffin cups with baking spray, and divide the batter among them, filling each cup about 3/4 full. Bake the muffins for about 20 minutes. Remove the muffins from the oven, and, when they are slightly cooled, take them out of the tin and place them on a rack to cool completely. Note: These muffins freeze well.
Recipe adapted from Jane Brody’s Good Food Cookbook.
Nutrition Note: All Bran cereal is an easy way to boost your fiber intake. 1 serving, 2/3 cup, provides 12 grams of fiber, almost 1/2 a days worth of fiber. It’s slightly sweet which allowed for less sugar to be added to the muffin recipe and it works well as a crunchy topping for yogurt or oatmeal.