- Level
- easy
- Prep Time
- 20 mins
- Cooking Time
- 22 mins
- Serves
- 12
Ingredients
- 1 cup
- milk
- 250 ml
- 1 cup
- wheat bran
- 60 g
- 2 tsp
- apple cider vinegar or lemon juice
- 10 ml
- 1 cup
- whole wheat flour
- 150 g
- 1 tsp
- baking powder
- ½
- baking soda
- ¼ tsp
- salt
- ¾ cup
- brown sugar
- 160 g
- ½ cup
- vegetable oil
- 125 ml
- 2
- eggs
- 1 ½ cups
- frozen raspberries
- 190 g
Directions
- Step 1
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line 9 cavities of a muffin tin with paper or silicone liners.
- Step 2
- In a bowl, combine the milk, wheat bran and vinegar.
- Step 3
- In another bowl, combine the flour, baking powder, baking soda and salt.
- Step 4
- In a third bowl, combine the brown sugar, oil and eggs. Add the wheat bran mixture and dry ingredients. Using a spatula, mix just until the dry ingredients are moistened. Stir in the rapsberries (set a few raspberries aside to garnish the muffins). Divide the batter among the muffin cups. Top with the reserved raspberries.
- Step 5
- Bake for 22 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Let cool on a wire rack.
