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Oatmeal Bran Muffins with Raisins and Almonds

Oatmeal Bran Muffins with Raisins and Almonds

Prep Time: 25 minutes
Cook Time: 30 minutes
Servings: 18 Makes 18 muffins.
The secret to the texture of these best-ever bran muffins is using two kinds of bran cereal: 100% Bran® and All-Bran®.


  • 1/2 cup slivered blanched almonds
  • 1 cup 100% Bran®
  • 1 cup boiling water
  • 8 Tbs. (1 stick) unsalted butter, at room
  • 1 1/2 cups sugar
  • 2 cups buttermilk
  • 2 eggs, beaten
  • 1 tsp. almond extract
  • 2 cups all-purpose flour
  • 2 cups All-Bran®
  • 1/2 cup old-fashioned rolled oats
  • 2 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 cup golden raisins


Preheat an oven to 350°F. Spread the almonds on a baking sheet and toast until they begin to color and are fragrant, 5 to 7 minutes. Remove from the oven and set aside.

In a bowl, combine the 100% Bran and boiling water and let stand until cool.

Meanwhile, in the bowl of an electric mixer fitted with the flat beater, beat together the butter and sugar on high speed until light and fluffy, about 5 minutes. Add the buttermilk, eggs, almond extract and the soaked bran, stirring well after each addition. Then add the flour, All-Bran, rolled oats, baking soda and salt and mix well. Fold in the raisins and almonds. Cover tightly and refrigerate for at least 2 hours or for up to 2 weeks.

Preheat an oven to 425°F. Generously grease 18 standard muffin cups with solid vegetable shortening or line them with paper liners.

Spoon the batter into the prepared muffin cups, filling them full. Bake until browned on top and the edges start to pull away from the sides of the cups, about 25 minutes. Remove from the oven and turn out onto a rack. Let cool for 10 minutes, then serve warm.
Makes 18 muffins.
Adapted from Williams-Sonoma Lifestyles Series, Brunch Entertaining, by Janeen Sarlin (Time-Life Books, 1999).