Raisin bran muffins from The All-Purpose Baker's Companion (Revised and Updated) (page 45) by King Arthur Baking Company

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute buttermilk for milk, and unbleached all-purpose flour for whole wheat flour.

  • Orleams on May 05, 2026

    These were good but not great. Agree with prior reviewer about the molasses taking over.

  • sanfrannative on March 16, 2026

    I like the cinnamon and the oats are an unusual addition and give the muffin a nice texture.

  • anya_sf on June 30, 2022

    I used white whole wheat flour and mixed the batter the night before baking. Baked 16 minutes, the muffin bottoms were a little dark. These were good, basic bran muffins - reasonably moist, hearty, noticeable bits of bran, rather strong molasses taste (more than I prefer).

  • mharriman on January 06, 2021

    The molasses in these add an interesting sweetness. I like that the recipe includes old-fashioned oatmeal. I didn’t have wheat bran but my wheat bran cereal worked just fine as a substitute. Used all wheat flour (recommended in recipe note) rather than a mix of half white and half wheat. Batter rose nicely in pan tins and muffins were fully baked at 14 minutes.

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