Martha's giant raisin bran muffins are moist and sweet, but don't contain any added sugar. The combination of golden and dark raisins with prune juice gives them a natural sweetness, while nonfat yogurt adds to their moist, light texture. There's also a secret ingredient that adds to the taste, texture, and nutrition of these treats: unsulfured molasses, which is packed with calcium and iron. The giant muffins are quick to make, and unlike many quick breads, they are mixed by hand.
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Bryan Gardner
When measuring molasses or other sticky liquids, prep the measuring cup with a little vegetable spray. Then the ingredients will slide right out.
Ingredients
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6 tablespoons unsalted butter, melted, plus more for pans
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2 cups unprocessed wheat bran
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1 ½ cup giant raisins
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1 cup prune juice
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1 cup plain nonfat yogurt
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6 tablespoons unsulphured molasses
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2 large eggs
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1 teaspoon pure vanilla extract
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2 cups all-purpose flour
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2 teaspoons baking powder
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1 teaspoon baking soda
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1 teaspoon salt
Directions
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Preheat oven and prep muffin pan:
Heat oven to 375°F. Lightly butter six giant-size muffin cups, or line them with paper liners.
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Combine bran with wet ingredients:
Combine wheat bran, raisins, prune juice, yogurt, molasses, butter, eggs, and vanilla in a large bowl. Let stand for 10 minutes.
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Whisk dry ingredients:
Whisk together flour, baking powder, baking soda, and salt in a small bowl.
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Mix dry ingredients into bran mixture:
Stir dry ingredients into the bran mixture just until dry ingredients are moistened. Do not overmix.
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Divide batter between muffin pans and bake:
Spoon 1 cup batter into each of the giant muffin cups. Bake in the center of the oven until a cake tester comes out clean, 27 to 30 minutes.
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Cool:
Turn muffins out of the pan, and let them cool on a rack.