Ingredients:

  • 1 1/2 cups (180g) all-purpose flour, plus more for dusting muffin tin if needed
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 1/2 teaspoon salt
  • 1 1/2 cups (120g) wheat bran
  • 1 cup (240ml) milk (dairy or non-dairy)
  • 1/2 cup (120ml) vegetable oil (like canola or sunflower)
  • 1/2 cup (100g) packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs
  • 1/2 cup (80g) raisins or other dried fruit (optional)
  • 1/2 cup (60g) chopped nuts (walnuts, pecans, or almonds, optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Grease or line a 12-cup muffin tin.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg (if using), and salt.
  3. In a separate medium bowl, combine the wheat bran and milk. Let stand for at least 15 minutes, or up to 1 hour for a moister muffin.
  4. In the bowl with the bran mixture, whisk in the vegetable oil, brown sugar, granulated sugar, and eggs until well combined.
  5. Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix! A few lumps are okay.
  6. Stir in the raisins and chopped nuts, if using.
  7. Fill each muffin cup about 2/3 full.
  8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.