Whole wheat flour
Uncooked wheat bran
⅔ cup(s), unprocessed
¼ cup(s), softened
Unpacked light brown sugar
1 large egg(s)
1 cup(s), chopped
- Preheat oven to 400°F. Spray 12-cup muffin pan with nonstick spray.
- Stir together flour, bran, baking soda, cinnamon, and salt in medium bowl.
- With electric mixer on medium speed, beat butter and sugar until creamy in large bowl. Beat in egg. Beat in flour mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until blended. Gently stir in raisins.
- Spoon batter into prepared muffin cups. Bake until toothpick inserted into muffin centers comes out clean, 15–20 minutes. Cool in pan on rack 5 minutes. Remove muffin from pan and cool completely on rack. Serve warm or at room temperature.
- Per serving (1 muffin)