Raisin bran muffins

Dessert & Baking
Written By ANNA Test Kitchen

Recipe & Food Styling Marisa Curatolo, Photography ANNA Magazine

These fiber-filled muffins are moist and delicious. Pair them for breakfast, with fresh fruit and yogurt and start your day off in the healthiest way!

Ingredients

1 cup golden raisins

1 egg

1 cup buttermilk (1 tablespoon white vinegar with enough milk to make 1 cup)

1⁄3 cup canola oil

1⁄2 cup packed brown sugar

1 teaspoon good vanilla

1 1⁄4 cups all-purpose flour

1 cup wheat bran

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1⁄2 teaspoon fine sea salt

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Preparation

Preheat to 375°F. Place raisins in a small bowl and add enough hot water to cover. Let stand until plump, about 10 minutes and drain.

Meanwhile whisk egg, buttermilk, oil, brown sugar and vanilla in a large bowl. In another bowl, combine flour, bran, baking soda, baking powder, cinnamon and salt. Pour bran mixture over egg mixture; sprinkle with raisins. Stir just until moistened.

Spoon into paper-lined muffin cups, filling to top. Bake in center of oven for 20 to 25 minutes or until golden. Cool in pan and transfer to wire rack. Makes 12 muffins.

Pre-soaking the raisins before adding is an excellent way to add moisture to the batter and brings out their natural juiciness. Muffins can be stored, covered, at room temperature for 3 days or tossed into freezer bags and frozen up to one month. Makes 12.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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