Food & Cooking Recipes Breakfast & Brunch Recipes Giant Bran and Raisin Muffins 3.2 (142) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 6, 2018 Print Rate It Share Share Tweet Pin Email Yield: 6 Ingredients 6 tablespoons unsalted butter, melted, plus more for pans 2 cups unprocessed wheat bran 1 ½ 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 Heat oven to 375 degrees. Lightly butter six giant-size muffin cups, or line them with paper liners. Combine wheat bran, raisins, prune juice, yogurt, molasses, butter, eggs, and vanilla in a large bowl. Let stand for 10 minutes. 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. 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. Turn muffins out of the pan, and let them cool on a rack. Bryan Gardner Rate it Print