These healthy buttermilk bran muffins are a timeless favorite — lightly sweet, tender, and packed with whole-bran cereal and plump raisins for natural goodness. The tang of buttermilk keeps the muffins moist, while the bran adds a pleasant nutty flavor and satisfying texture. Perfect for a nutritious breakfast, a mid-morning snack, or a wholesome lunchbox treat. Enjoy them warm from the oven with a little butter or a drizzle of honey.
INGREDIENTS:
1 cup sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
3 cups whole-bran cereal
1/2 cup seedless raisins
1/3 cup shortening
1/2 cup sugar
1 egg
1 cup buttermilk
METHOD:
Preheat oven to 400°F. Line a standard 12-cup muffin tin with paper liners or lightly grease the cups.
In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Stir in the bran cereal and raisins until evenly mixed.
In a large mixing bowl, beat the shortening and sugar together until light and fluffy. Add the egg and beat until fully incorporated.
Using a fork or spatula, stir the dry mixture into the creamed mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Stir gently until just moistened — do not overmix. The batter should be lumpy.
Spoon the batter into the prepared muffin cups, filling each about two-thirds full. Bake for 20–25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
YIELD: Makes 12 muffins.
