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“best low calorie(ish) moist & delicious bran muffins, a variant of my mum's recipe”
READY IN:
38mins
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. (Note: if you don't have splenda or prefer to use real sugar, then change ingredients to 2/3 cup brown sugar and 2 tbsp of molasses.).
  2. Preheat oven to 350F and grease muffin pan *heavily*.
  3. Put raisins in a mug and cover with warm water by 1 inch. Microwave for a minute to warm it up. Set aside to soak.
  4. Mix milk and yogurt together, mix in wheat bran. Set aside to soak.
  5. In a large bowl, mix together *dry* ingredients: flour, baking soda, baking powder, salt.
  6. In a medium bowl, mix together *wet* ingredients: oil, egg, sugar, vanilla, molasses. When blended, add in the bran & milk & yogurt and mix inches
  7. Drain the raisins, which should now be soft and moist, and mix them into the *wet*.
  8. If you're including walnuts and/or coconut, mix them into the wet ingredients now.
  9. Double-check that the muffin pan is greased and the oven is hot.
  10. *Rapidly* mix the wet into the dry. The moment it is mixed, spoon into muffin pan and slam it in the oven.
  11. Set the timer for 18 minutes. Give it the standard toothpick test for doneness (stick it in the middle; it should come out clean). It may need to bake as much as 22 minute.

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