Raisin Bran Muffins

Instructions

1. Step 1

   Preheat the oven to 190°C. Line a 12-cup muffin tin with paper muffin liners.

   Cookware: muffin tin, Paper muffin liners

2. Step 2

   Combine the wheat bran and buttermilk in a large mixing bowl. Let the mixture stand until the bran softens.

   Timer: 10 min (fixed)

   Ingredients used: 240.0 ml Buttermilk, 90.0 gr Wheat Bran

   Cookware: Large Mixing Bowl

3. Step 3

   Whisk the wheat flour, baking powder, baking soda, salt, and cinnamon together in a medium mixing bowl.

   Ingredients used: 8.0 gr Baking Powder, 3.0 gr Baking Soda, 2.0 gr Ground Cinnamon, 3.0 gr Salt, 150.0 gr Wheat Flour

   Cookware: Medium mixing bowl, whisk

4. Step 4

   Add the brown sugar, eggs, vegetable oil, and vanilla extract to the soaked bran mixture. Whisk until evenly combined.

   Ingredients used: 100.0 gr Brown Sugar, 2.0 piece Egg, 5.0 ml Vanilla Extract, 80.0 ml Vegetable Oil

   Cookware: Large Mixing Bowl, whisk

5. Step 5

   Add the dry mixture and raisins to the bran mixture. Fold just until no dry patches remain.

   Ingredients used: 120.0 gr Raisin

   Cookware: Large Mixing Bowl, Medium mixing bowl, spatula

6. Step 6

   Divide the batter evenly among the 12 lined muffin cups.

   Cookware: muffin tin, spatula

7. Step 7

   Bake at 190°C until the tops spring back lightly, a tester comes out without wet batter, and the centers reach at least 74°C.

   Timer: 20 min (fixed)

   Cookware: muffin tin

8. Step 8

   Cool the muffins in the tin for 5 minutes, then transfer them to a wire rack.

   Timer: 5 min (fixed)

   Cookware: muffin tin, wire rack