Instead of sugar, the muffins get their sweetness from pure maple syrup, which has good nutritional value of its own. The maple flavor does not really taste very strong in the muffin itself, but I serve them with a little bowl of melted butter and maple syrup for dipping or drizzling. This really ties the flavors together and gives you that great maple taste. Serve them warm- they’re quite yummy.
- 1 1/2 cups Bran
- 1 1/2 cup milk
- 1 cup white-wheat flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup pure maple syrup
- 1/4 cup melted unsalted butter
- 1/2 cup- 3/4 cup raisins
For the tops and drizzling:
- 2 Tbs. unsalted butter, melted
- 2 Tbs. pure maple syrup
In a small bowl, measure in the wheat bran. Pour the milk over the bran and stir. Set this aside and allow the milk to soak in.
In a mixing bowl, Combine the flour, baking powder, soda, and salt. Mix together.
Back to the bowl of wheat bran. Add to this the egg, melted butter, and maple syrup. Mix it all together and then add all of this mixture to the dry ingredients in the mixing bowl. Stir until combined. Add in the raisins. Use at least a 1/2 cup, if not more.
Grease a muffin pan well, then fill the muffin cups with the batter.
Bake at 375 (400 if you have a shiny pan) for about 20 minutes. Test with a small knife- it should come out clean.
Allow to cool slightly in the muffin tin before removing. This will make it easier to remove the muffins. Remove and serve immediately. These are best served right from the oven.
Melt 2 tbs. butter and then stir in the 2 tbs. maple syrup. Brush some of this mixture on top of the muffins, if desired.
Serve the maple/butter along with the muffins so people can drizzle it onto their muffins, or can dip their muffins into it.