Classic Raisin Bran, is it the perfect breakfast muffin?
Sometimes a classic recipe is still the best. This is one of my Mom’s, and it’s a keeper.
What do you look for in a great breakfast muffin? I think of…
Good nutrition… check.
Great taste… check.
Easy to make and freezes really well… check and check.
These babies are super-moist and tender with great flavour from the oat bran and honey. I piled in a ton of Thompson raisins which add a sweet hit of fruity goodness.
The word ‘classic’ has a tarnished reputation. Sometimes it makes a recipe sound old-fashioned, out-of-step with today, unhealthy or even boring and uninspired. Not at all. I call these Classic Raisin Bran Muffins because they are healthy, delicious, so easy to make, but most of all it’s a recipe that should never be forgotten.
- 1.5 cups oat bran
- ⅔ cup all-purpose flour
- ½ cup brown sugar
- 2 tsp baking powder
- ½ tsp salt
- ¼ tsp cinnamon
- 1 cup milk
- 1 egg, slightly beaten
- ¼ cup honey or molasses
- ¼ cup canola oil
- ⅔ to 1 cup raisins
- Grease or line 12-cup muffin tray. Preheat oven to 400ºF.
- Combine all dry ingredients in a large bowl. Add egg, milk, oil and honey, mixing until just moistened. Fold in raisins.
- Fill muffin cups ¾ full and bake for 20-22 minutes.