Raisin Bran Muffin

When you feel like a little something sweet and healthy, I always find a little muffin with a cup of coffee, very satisfying. Yes, a little old fashioned, made with ingredients we don’t talk about anymore such as wheat bran, rolled oats, mollasses and clove, all elements when combined bring such a warm feeling of home. As bran is the hard outer layer of the wheat kernel, it is jam-packed with various nutrients and fiber which promotes digestive health. Rich, buttery with a nutty flavour, it comes to life when mixed with a little cinnamon and clove. Make them in no time, freeze them and reheat them when making your afternoon cup of tea or coffee … thank me later.

INGREDIENTS
1 cup milk
2 Eggs at room temperature
1/2 Cup Canola oil
1/4 Cup Molasses
1/2 Cup packed Brown Sugar
1 Teaspoon Vanilla extract
1 1/2 Cup Wheat bran
1 Cup All purpose flour
1/2 Cup Wheat flour
1/2 Cup Rolled Oats
2 Teaspoons Baking powder
3/4 Teaspoon Salt
1/2 Teaspoon Baking soda
1 Teaspoon Cinnamon
1/2 Teaspoon Clove
1/2 Cup Raisin

PREPARATION
Preheat your oven to 185C 400F
Prepare muffin pans by lining cups with paper muffin liners.
Start with the liquid preparation – In a large bowl, beat together the eggs, milk, oil, molasses, sugar, vanilla, cinnamon and clove. Mix well and stir the wheat bran and let it soak for 5 minutes
In another bowl, sift the flours, rolled oats with the baking powder, salt and baking soda and mix well.
Stir the flour in the liquid mixture and fold rapidly without over mixing. Add the raisins and mix again.
Spoon into paper-lined muffin cups, filling right to the top.
Bake in a preheated oven for approximately 20 minutes, or until muffins are firm to the touch. Do not overbake or muffins will dry quickly.
Remove muffins from the pan and cool on rack.