I love, love, love bran muffins and these healthy bran muffins with raisins are officially (in my humble opinion) the perfect ones.

After making such a claim, it’s only right that I back it up with evidence, so here’s why I love them so much:

Healthy -These bran muffins are naturally sweetened with just a third of a cup of honey and some raisins. They’re a healthier alternative to your normal sugar-packed bran muffins, without compromising on any taste. In fact, the honey gives a mellow, rich flavour that you wouldn’t get with sugar.

Quick – If you take longer than 45 minutes to make these muffins, you have a bit of a problem. I think, if you were super speedy, you could have a steaming tray of fresh bran muffins with raisins within half an hour. This means you can quickly whip them up before breakfast, or even as an afternoon treat.

Moist – Say bye-bye to dry, scratchy bran muffins. These muffins are moist and airy and will remain so for a couple of days.

Spiced – These muffins give off serious Christmas-y vibes because of the raisins and cinnamon. I guess they remind me of fruit cake a little bit!

Serving the Bran Muffins with Raisins

These muffins are so, so yummy fresh from the muffin tin. To recreate this once they’re cool, I like to stick the muffin into the microwave for a few seconds until it’s once again soft and steamy. This plus a cup of tea is seriously good.

Many people like their bran muffins with a good smearing of butter and perhaps also some jam. You could give that a go, too.

Make sure you store the muffins in an airtight container – that way they’ll last for a couple of days.

Oh, and once you’ve gobbled all of these up, you may also want to give these pumpkin choc-chip muffins a go.

Print Recipe

Bran Muffins with Raisins

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Breakfast or Sweet Snack

Serves: 12 muffins

Prep Time: 20 minutes – Cooking Time: 20 minutes – Total Time: 40 minutes

Moist, airy muffins that are naturally sweetened with honey and raisins. They make a great snack or breakfast, especially warmed up in the microwave and dipped in a hot cup of tea.

Ingredients

• ½ cup sunflower oil
• ⅓ cup honey
• 2 eggs
• 1 cup buttermilk*
• 1 tsp vanilla essence
• ½ tsp salt
• 1½ cups digestive wheat bran
• 1 cup All Bran cereal, lightly hand-crushed
• ½ tsp baking soda
• ½ tsp cinnamon (or more, if you like)
• 1¼ cups cake flour
• ½ cup raisins

Instructions

1

Preheat the oven to 180°C and grease a 12-hole muffin tin, or line it with muffin tin liners.

2

Microwave the honey for a few seconds so that it is runny. Whisk together the honey and oil, then whisk in the eggs. Next, whisk in the buttermilk, vanilla essence, and salt.

3

Add the digestive bran and the lightly crushed All-Bran cereal and let the mixture sit for 5 minutes to allow the bran to soften.

4

Stir in the baking soda, cinnamon, cake flour, and raisins. Spoon the mixture into the muffin tin, so that the holes are about ¾ full.

5

Bake for about 20 minutes, or until a skewer comes out clean. Once cool enough to touch, transfer the muffins to a wire rack to allow them to cool completely.

Notes

*Substituting the buttermilk is easy – mix 1 cup of milk with the juice of half a lemon and let this mixture sit for 5 minutes. The milk should become thicker and lumpy.