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Bran Muffins with Apples & Raisins

From Lynne Wilson

Preheat the oven to 400°F. Grease a muffin pan for 8 large or 12 medium muffins


1 cup bran cereal (not flakes)
1 cup (scant) milk
1 egg
⅓ cup dark brown sugar, lightly packed
4 Tbsp. butter or margarine, softened
1 cup flour
1 tsp. baking powder
½ tsp. salt
¼ tsp. cinnamon
¾ cup apple, peeled, ¼-inch diced
⅓ cup seedless raisins


Pour the milk over the bran cereal and let soak for 5 minutes. Beat the egg, brown sugar, and butter together with an electric mixer until smooth. Using low speed, beat in the bran and milk combination. When blended, sift the flour, baking powder, baking soda, salt, and cinnamon together and stir into the bran mixture. Stir in the apple and raisins. Spoon into the prepared pan and bake at 400°F for approximately 20 minutes.

Cortland apples hold their shape best, but other varieties, with the exception of tart green ones, are good as well.

Serves 8-12 muffins