Bran Muffins

This recipe yields 18 muffins
15g     Baking Soda
5g       Baking Powder
100g   Bread Flour
40g     Milk Powder
300g   Brown Sugar
5g       Salt
325g   Whole Wheat Flour
75g     Bran
100g   Raisins
75g    Walnuts
230g   Vegetable Oil
450g   Water
100g   Eggs (2)
3g      Vanilla


1.  Sift together the Bread Flour, Baking Soda, Baking Powder and Milk Powder.
2.  Add the rest of the dry ingredients to the above and blend well by hand.
3.  In a separate bowl, whisk together the eggs and oil until blended.
4.  Add the water and egg mixture and whisk together.
5.  Make a well in the centre of the dry ingredients and add the wet ingredients.  Fold together just until blended.  Do not over mix.
6.  Let the mix rest for approx. 10 to 20 minutes so the bran has time to soak up the liquid.
7.  Grease tops of muffin pans.  Paper line with muffin cups.
8.  Once mix has rested, deposit batter with piping bag evenly over 18 muffins.
9.  Baking muffins at 400F for approx. 20 minutes; until the muffin springs back when touched.
10.Remove muffins from tins directly after baking to prevent "sweating". 


This recipe is taken from the Baking Arts course I took at George Brown.  Prep time is minimal.  I used less sugar and oil to make an even healthier version.  Best to serve warm with jam.