The first day of school is fast approaching, and if you’re like me, you’re looking for easy snacks and meal plans–stat! While I still haven’t mastered the fine art of meal planning, I’m pretty good at whipping up a batch of healthy muffins.
This recipe was born out of a love of Tim Hortons Raspberry Bran muffins. They are in stores seasonally, but I want them all year round! The taste is pretty close, although I wish I could get them to rise better like they do in the store.
Grab your fresh or frozen raspberries and lets get started.
The secret to making a muffin with a nice texture is to separate your wet and dry ingredients, and mix until just combined. If you mix too much, you’ll end up with blue and red muffins–not quite the look we’re going for.
Otherwise, raspberry bran muffins are super simple to make and a great way to use up your raspberries.
P.S: I’ve got a whole Pinterest board full of recipes that use up your garden and seasonal produce. Follow me on Pinterest to see the latest!
Related: 10 Must Try Raspberry Recipes
I experimented with my recipe three times to try and get my muffins to rise like the ones in Tim Hortons. Unfortunately, I just couldn’t get it to work.
I could have added more baking soda and/or baking powder, but if you add too much it will make your baking taste funny.
Raspberry Bran muffins just like Tim Hortons. . .yum!Click To TweetRelated: Fresh Summer Salad with Raspberry Vinaigrette
These muffins may be flat on top, but I promise they are very tasty! Make a batch this week and freeze the extra for school lunches all week long.
Or, you and your family could just slowly sneak them one by one off the counter as they’re cooling. Not that that ever happens in our house, or anything.
Related: No Churn Raspberry Chocolate Ice Cream
Raspberry Bran Muffins
A copycat recipe of the Tim Hortons seasonal raspberry bran muffins.
Serves 18
Ingredients:
1 cup bran,
3/4 cup melted margarine or butter,
1/2 cup brown sugar,
1/2 cup white sugar,
1 cup milk,
2 eggs,
1 tsp vanilla,
1/2 cup ground flax seeds,
1 tsp baking powder,
1 tsp baking soda,
1 cup flour,
1 1/2 cups raspberries,
pinch of salt (if using unsalted butter).
Instructions:
Combine the bran and melted margarine or butter in a bowl and set aside for 10 minutes. Once the bran has soaked, add brown sugar, white sugar, milk, eggs, vanilla, and flax seeds.In a separate bowl, mix flour, baking powder, and baking soda. Make a well and add wet mixture. Mix until mostly combined. Add raspberries and mix until combined. Don’t mix too much!
Put in muffin tins and bake at 350 degrees Fahrenheit for 30 minutes or until golden brown.
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Kristen is a former farm kid turned urban gardener who owns the popular gardening website, Shifting Roots. She is obsessed with growing flowers and pushing the limits of what can be grown in her zone 3b garden. She also loves to grow tomatoes, but oddly enough, dislikes eating them raw.
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