The original MTNMAMA

Wednesday, May 13, 2015

Raisin Bran Muffins

OH...Do you Know

the Muffin Man!

So after work one night this week I was flipping through my DVR list and stopped at an episode of Martha Bakes. It was all about muffins. Sounded good so I continued to watch as Martha made about 5 different types of muffins. She explained that Muffin Men would sell their wares in the street of England years ago for tea time. Who knew there really was a Muffin Man or maybe a Woman because we know that behind every good man there is a better woman! LOL

You can find the complete recipe on the Martha Sterwart website.    

Raisin Bran Muffins


  • 6 tablespoons unsalted butter, melted, plus more for pans
  • 2 cups unprocessed wheat bran
  • 1 1/2 cup giant raisins
  • 1 cup prune juice
  • 1 cup plain nonfat yogurt
  • 6 tablespoons unsulphured molasses
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt


  1. Heat oven to 375 degrees. Lightly butter six giant-size muffin cups, or line them with paper liners.
  2. Combine wheat bran, raisins, prune juice, yogurt, molasses, butter, eggs, and vanilla in a large bowl. Let stand for 10 minutes.
  3. Whisk together flour, baking powder, baking soda, and salt in a small bowl. Stir dry ingredients into the bran mixture just until dry ingredients are moistened. Do not overmix.
  4. 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.
  5. Turn muffins out of the pan, and let them cool on a rack.

While watching Martha I fell in love with these "tulip cups". Immediately I googled it and found several sites which explain how to make your own out of parchment paper. You can find an easy tutorial here.  
I proceeded to make the muffin liners and they worked beautifully. I love the finished product both in taste and appearance. I used both parchment paper and a waxed white paper used to wrap food. I tested both 5 inch squares and 6 inch square. Both's mainly a matter of personal preference.

When filling the cups I placed the batter into a heavy ziplock bag and snipped the end. Then I squeezed just the right amount into each cup. It allowed me to get the batter deep into the cup without getting the tulip edges messy.

That was a real timesaver. I filled the cups to the top of the pan which allowed them to fill the "tulip" top of the cup when they baked.

I got 12 large muffins and 6 mini muffins from the recipe. The muffins filled the cups beautifully.  Martha only gets 6 muffins because she is using a giant muffin tin.  

These muffins looked and tasted like they just came out of a French bakery. Trust me after my trip to France last year I know these things!!

Remove from the pan and allow to cool. The papers easily separate from the muffins.

So how do they taste??? The answer to the question is DELICIOUS!! They are moist, flavorful, full of sweetness from the raisins and molasses and full of texture. These could become my morning routine!!

Good morning beautiful! Don't you think it kinda looks like that sunflower on the plate?  Now all I need to go with this tasty treat is a little soft butter and a cup of hot tea.  Who needs the Muffin Man when you can make these at home!!
Hope you enjoy them as much as I did!! Let me know if you try them!

Happy Trails,

Mtn Mama

1 comment:

  1. They look delicious. Am I missing where the recipe, or the link to the recipe is?


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