Raisin Bran Muffins

Clock Icon 35 minutes |
Servings: 20–22 |
Prep: 10 minutes |
Cook: 25 minutes

Ingredients

  • 1 cup (250 mL) wheat bran
  • ½ cup (125 mL) ground flax seeds
  • 1 cup (250 mL) boiling water
  • ½ cup (125 mL) Canola Harvest canola oil
  • 2 Countryside Farms Free Run Vita Eggs
  • 1 ¾ cups (425 mL) buttermilk
  • ½ cup (125 mL) molasses
  • ½ cup (125 mL) granulated sugar
  • 1 tsp (5 mL) vanilla
  • 2 cups (500 mL) whole wheat flour
  • 1 cup (250 mL) barley flour
  • 4 tsp (20 mL) baking powder
  • ½ tsp (2 mL) salt
  • 1 cup (250 mL) raisins

Method

  1. Preheat the oven to 375°F (190 °C).
  2. In medium bowl stir together wheat bran, ground flax seeds and hot water. Set aside.
  3. In medium bowl whisk together oil and eggs. Add buttermilk, molasses, sugar, and vanilla. Whisk well. Stir in the wheat bran, flax seed, & water mixture. Set aside.
  4. In a large bowl, stir together the whole wheat flour, barley flour, baking powder, and salt.
  5. Add the wet ingredients into the dry ingredients and stir until just combined (don’t over stir).
  6. Gently fold in the raisins.
  7. Grease muffin tins or use muffin liners.
  8. Fill the muffin tins ⅔ to ¾ full.
  9. Bake for 22-25 minutes or until a toothpick inserted into the centre comes out clean

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