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2000s Recipes + Menus

Golden Raisin Oat Bran Muffins

Makes12 muffins
  • Active time:20 min
  • Start to finish:40 min
January 2009
“America needs more bran,” says food editor Ian Knauer. It’s hard to argue when your mouth is full of one of his crumbly, deliciously buttery bran muffins. Golden raisins (left over from Tony Oltranti’s Panettone Bread Pudding) add sunny bursts to this healthful snack.
  • 2 cups all-purpose flour
  • 3/4 cup oat bran
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 cup well-shaken buttermilk
  • 1/3 cup mild honey
  • 1/2 stick unsalted butter, melted and cooled
  • 2 large eggs
  • 1 cup golden raisins
  • Equipment:

    a muffin pan with 12 (1/2-cup) muffin cups
  • Preheat oven to 375°F with rack in middle. Butter muffin pan.
  • Whisk together flour, oat bran, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl.
  • In a separate bowl, whisk together buttermilk, honey, butter, and eggs. Add to dry ingredients along with raisins and stir until just combined.
  • Divide batter among muffin cups. Bake until a wooden pick inserted into center of a muffin comes out clean, about 20 minutes. Turn out onto a rack to cool.
Cooks’ note: Muffins keep in an airtight container at room temperature 3 days.