Rhubarb Raspberry Bran Muffins

My kitchen is currently bursting with fruit. We have apricots, raspberries, blueberries, rhubarb, and cherries. So today I did some baking to use up some of the delicious variety. 

This recipe is normally used for making blueberry bran muffins, and it makes the most delicious muffin I have ever eaten. The recipe is 100% whole grain, contains no refined sugar, and is amazingly moist. Today I added raspberries and rhubarb instead of the blueberries, and they were delicious!

Original recipe found here. 

Rhubarb Raspberry Bran Muffins

Makes 20 small muffins

2 cups wheat bran

1 cup oat bran

1 cup whole wheat flour

2 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

2 eggs

2/3 cup plain yogurt

1/3 cup oil ( I used half sunflower, half olive)

1/3 cup molasses

1/3 cup honey

1 tsp. vanilla extract

1 1/2 cups fresh raspberries

1/2 cup thinly sliced rhubarb

Preheat oven to 375 F. Grease muffin tin. Mix all dry ingredients together in a large bowl. In a separate bowl, mix all wet ingredients together. Pour wet ingredients into dry and mix together until blended. Fold in fruit until it is incorporated throughout the batter. Fill muffin tins and bake for about 20-25 minutes, depending on the size of your muffin tin. 

The rhubarb was not especially prevalent in these muffins, so if you would like a more tart flavour, I would suggest doing half raspberries, half rhubarb. These muffins will only last a few days on the counter before they will begin to get moldy. I like to freeze mine individually wrapped in only tin foil. Then when you want one, simply pop it into a 350 F oven for about 10 minutes and you will have a fresh hot muffin all over again! Makes for a great breakfast, as you can throw it into the oven while you shower and it will be ready when you get out! 

Enjoy!

Brenna