Giant Bran And Raisin Muffins Recipe

Ingredients

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 

Preparation

Heat oven to 375 degrees. Lightly butter six giant-size muffin cups, or line them with paper liners.

Combine wheat bran, raisins, prune juice, yogurt, molasses, butter, eggs, and vanilla in a large bowl. Let stand for 10 minutes.

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.

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.

Turn muffins out of the pan, and let them cool on a rack.