Classic Bran Muffins
These bran muffins are a delicious source of fiber! My family has them almost every morning. They're great! You may substitute dates for the raisins if you wish.
wheat bran
1 ½
cups
buttermilk
1
cup
brown sugar
⅔
cup
vegetable oil
⅓
cup
egg
1
vanilla extract
½
teaspoon
all-purpose flour
1
cup
baking soda
1
teaspoon
baking powder
1
teaspoon
salt
½
teaspoon
raisins
½
cup
 Gather all ingredients.
  Preheat the oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  Mix wheat bran and buttermilk together in a large bowl; let stand for 10 minutes.
  Meanwhile, beat brown sugar, oil, egg, and vanilla together in a separate bowl until light and fluffy; stir into buttermilk mixture.
  Sift flour, baking soda, baking powder, and salt together; stir into buttermilk mixture until just blended. Fold in raisins; spoon batter into the prepared muffin cups, filling each 2/3 full.
  Bake in the preheated oven until tops spring back when lightly pressed, about 15 to 20 minutes. Cool in the tin briefly, then transfer to a wire rack to cool completely. Enjoy!
