What is wheat bran flour?

Wheat bran flour is packed with nutrients and fibre. It's a byproduct of wheat kernels and when it's milled the bran is stripped away and you are left with the wheat bran. Wheat bran is the outer layer of the wheat kernel. There are a ton of health benefits like promoting digestive health.

What makes a muffin moist?

The fat you choose can make a big impact on the moisture in a muffin. Is butter or oil better? I'd say oil makes a muffin moister and will help your muffin from drying out faster.

How do I make my own buttermilk?

Buttermilk is just soured milk and it's easy to make your own. For every cup of milk add 1 tablespoon of lemon juice. Let the mixture sit for 5-10 minutes until the milk clumps up.

Raspberry Seed Muffins

Name: Raspberry Seed Muffins
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 16
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 3/4 cup whole wheat flour (soft); 1/2 cup wheat bran flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/4 teaspoon salt; 1/3 cup unsalted sunflower seeds; 1/3 cup hulled pumpkin seeds; 1/4 cup flax seeds; 2 eggs; 1/2 cup Becel Oil (canola & sunflower oils); 1/2 cup granulated sugar; 1/4 cup brown sugar, packed; 1 1/3 cups buttermilk or sour milk; 2 cups fresh raspberries; 2 Tablespoons wheat bran; 1 Tablespoon flax seeds; 1 Tablespoon sunflower seeds; 1 Tablespoon pumpkin seeds

Raspberry Seed Muffins

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These raspberry seed muffins are hearty, full of a variety of seeds and sweet juicy raspberries. They are easy to whip up in no time and make a great breakfast or snack on the go.

Author: Alie Romano
Prep Time: 10
Cook Time: 18
Total Time: 28 minutes
Yield: 16 1x
Category: Breakfast
Cuisine: American

Ingredients

Units Scale

1 3/4 cups all-purpose flour
3/4 cup whole wheat flour (soft)
1/2 cup wheat bran flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup unsalted sunflower seeds
1/3 cup hulled pumpkin seeds
1/4 cup flax seeds
2 eggs
1/2 cup Becel Oil (canola & sunflower oils)
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1 1/3 cups buttermilk or sour milk
2 cups fresh raspberries

Topping

2 Tablespoons wheat bran
1 Tablespoon flax seeds
1 Tablespoon sunflower seeds
1 Tablespoon pumpkin seeds

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Instructions

Preheat oven to 375˚F. Line a muffin tin with muffin cups and set aside.
In a large bowl add all-purpose flour, whole wheat flour, wheat bran, baking powder, baking soda and salt, whisk together.
Add sunflower seeds, pumpkin seeds and flax seeds. Mix to combine.
In a separate bowl add eggs and oil together, whisk until smooth and pale in colour. Add granulated sugar and brown sugar, continue to whisk until sugar dissolves. Add buttermilk and whisk to combine.
Pour wet ingredients into dry ingredients. Add fresh raspberries and gently mix just until all ingredients are combined (don’t overmix).
Spoon batter evenly into muffin cups.
In a small bowl make your topping. Mix wheat bran, flax seeds, sunflower seeds and pumpkin seeds together. Evenly sprinkle the seed topping on each muffin top.
Place the muffins in the middle of the oven and bake for 18 minutes – 20 minutes.

Nutrition

Serving Size: 1
Calories: 251
Sugar: 11.3
Sodium: 145mg
Fat: 12g
Saturated Fat: 1.1g
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 30.1g
Fiber: 3.4g
Protein: 6.8g
Cholesterol: 21mg

Find it online: https://bakingforfriends.com/raspberry-seed-muffins/