New This Month

Giant Bran and Raisin Muffins

  • Yield: Makes 6

Photography: Bryan Gardner


  • 6 tablespoons unsalted butter, melted, plus more for pans
  • 2 cups unprocessed wheat bran
  • 1 1/2 cup giant raisins
  • 1 cup prune juice
  • 1 cup plain nonfat yogurt
  • 6 tablespoons unsulphured molasses
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt


  1. Heat oven to 375 degrees. Lightly butter six giant-size muffin cups, or line them with paper liners.

  2. Combine wheat bran, raisins, prune juice, yogurt, molasses, butter, eggs, and vanilla in a large bowl. Let stand for 10 minutes.

  3. Whisk together flour, baking powder, baking soda, and salt in a small bowl. Stir dry ingredients into the bran mixture just until dry ingredients are moistened. Do not overmix.

  4. Spoon 1 cup batter into each of the giant muffin cups. Bake in the center of the oven until a cake tester comes out clean, 27 to 30 minutes.

  5. Turn muffins out of the pan, and let them cool on a rack.

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