Everybody needs a good bran muffin recipe—this is our favourite. It’s easy to prepare, and you can switch up the recipe to suit your tastes. Not a fan of raisins? Add fresh blueberries or dried cranberries instead.

Makes 12 muffins

Prep time: 15 minutes
Soaking time: 10 minutes
Cooking time: about 20 minutes

INGREDIENTS

• 1.5 cups wheat bran
• 1 cup buttermilk
• 2/3 cup firmly packed dark brown sugar
• 1/3 cup vegetable oil
• 1 large egg 1/2 tsp vanilla extract
• 1 cup whole wheat flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1/2 cup raisins

INSTRUCTIONS

1. Preheat the oven to 375°F. Line a muffin pan with 12 large paper liners and set aside.
2. In a large bowl, stir together the wheat bran and buttermilk. Let them soak at room temperature for 10 minutes.
3. In a medium bowl, whisk together the sugar, oil, egg, and vanilla extract until well combined.
4. Add the sugar mixture to the bran mixture, stirring until well combined.
5. In a separate medium bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt.
6. Add the flour mixture to the bran mixture, stirring just until combined and the dry ingredients are moistened. Stir in the raisins until evenly distributed. Do not overmix.
7. Fill the paper liners at least three-quarters full with batter. Bake until a wooden skewer inserted in the center of a muffin comes out clean, about 20 minutes.
8. Let the muffins cool in the pans for 5 minutes, then remove them to a wire rack and let them cool to room temperature. (The muffins are best served the day they’re baked but can be stored in an airtight container at room temperature for up to 4 days or frozen for up to 2 months. Thaw and reheat frozen muffins before serving.)

CHANGE IT UP

• Add 1/2 cup chopped, toasted walnuts or almonds to the muffin batter along with the raisins.
• Replace the raisins with 1/2 cup fresh blueberries or raspberries, tossing the fresh fruit with a little of the flour mixture to coat them before adding to the batter.
• Replace the wheat bran with oat bran.
• Bump up the omega-3s by adding 2 tablespoons of flax or chia seeds along with the raisins.
• Replace the whole wheat flour with whole-grain spelt flour.

BAKING DAY SECRETS

• If your raisins seem too dry, soften and plump them by soaking them in hot water for 10 minutes.
• Drain well before adding them to the muffin batter.