A good home-baked bran muffin makes for a tasty breakfast or snack during the day. You can’t go wrong with this basic no-frills recipe.

Yield: Makes 12



  • 1 1/2 cups natural wheat bran
  • 1 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup raisins
  • 1 cup milk (2%)
  • 1/4 cup canola oil
  • 1/4 cup fancy molasses
  • 1/4 cup packed golden brown sugar
  • 1 large egg


  1. Preheat oven to 425°F.
  2. Combine bran, flour, baking powder, baking soda and salt in a bowl. Stir in raisins. Whisk together milk, oil, molasses, brown sugar and egg in a bowl until blended. Add milk mixture to bran mixture and stir just until combined. Spoon batter into paper-lined or greased muffin cups, filling cups three-quarters full.
  3. Bake until a cake tester inserted in centres comes out clean, about 15 minutes. Cool muffins in pan for 5 minutes. Remove from pan and cool on a rack. May be frozen for up to 1 month.
Nutritional analysis per muffin:

166 calories, 5.8 g fat, 3.6 g protein, 28.2 g carbohydrate, 3.6 g fibre, 320 mg sodium