Ingredients:

  • 1 cup Wheat Bran (Unprocessed)
  • 1 ½ cups Buttermilk (Full Fat)
  • 1 tablespoon Blackstrap Molasses
  • ½ cup Light Brown Sugar (Packed)
  • ¼ cup Unsalted Butter (Melted) or vegetable oil
  • 2 Large Eggs, room temperature
  • 1 teaspoon Vanilla Extract
  • 1 ½ cups All-Purpose Flour (Plain)
  • 2 teaspoons Baking Soda
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoon Ground Nutmeg
  • ½ teaspoon Fine Sea Salt
  • ½ cup Golden Raisins (Sultanas) (Optional)

Instructions:

  1. Combine the Mash: In the largest mixing bowl, combine the wheat bran, buttermilk, and molasses. Stir well until thoroughly combined.
  2. Soak: Let the mixture stand at room temperature for a minimum of 30 minutes. This essential soaking step softens the bran and prevents the muffins from being dry and crumbly.
  3. Preheat and Prep: Preheat the oven to 200°C (400°F). Line a 12-cup muffin tin with paper liners or grease generously.
  4. Whisk Dry Ingredients: In a separate medium bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt. Whisk briefly until evenly distributed.
  5. Add Wet Ingredients: Once the bran has soaked, whisk the melted butter (or oil), brown sugar, eggs, and vanilla extract directly into the bran mash mixture until just combined.
  6. Gentle Combine: Add the dry ingredients and the golden raisins (sultanas) to the wet mixture.
  7. Mix Carefully: Using a rubber spatula, fold the ingredients together until just combined. Do not overmix, as this will result in tough muffins.
  8. Portion: Divide the batter evenly among the 12 prepared muffin cups, filling them almost entirely (about 2/3 to 3/4 full).
  9. Bake: Bake for 18–22 minutes (using 400°F/200°C). The muffins are done when a skewer inserted into the center comes out clean or with a few moist crumbs attached.
  10. Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.