No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Giant Bran and Raisin Muffins

  • Yield: Makes 6
Giant Bran and Raisin Muffins

Photography: Bryan Gardner

Source: Martha Bakes

Ingredients

  • 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

Directions

  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.

Related Topics