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Raspberry Bran Muffins

August 31, 2017

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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.

Yum, I've just found an easy healthy breakfast recipe--raspberry bran muffins!  Just like the ones from Tim Hortons. #raspberry #bran #muffinrecipe #healthy #healthyrecipe #breakfastmuffin #breakfast

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.

Every year I can't wait until Tim Hortons serves Raspberry Bran Muffins. They're my favourite! I developed this easy copycat recipe to fill the craving. Healthy, delicious, and perfect for snacks and back to school lunches.

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

Every year I can't wait until Tim Hortons serves Raspberry Bran Muffins. They're my favourite! I developed this easy copycat recipe to fill the craving. Healthy, delicious, and perfect for snacks and back to school lunches.

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 Tweet

Related: Fresh Summer Salad with Raspberry Vinaigrette

Every year I can't wait until Tim Hortons serves Raspberry Bran Muffins. They're my favourite! I developed this easy copycat recipe to fill the craving. Healthy, delicious, and perfect for snacks and back to school lunches.

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

Every year I can't wait until Tim Hortons serves Raspberry Bran Muffins. They're my favourite! I developed this easy copycat recipe to fill the craving. Healthy, delicious, and perfect for snacks and back to school lunches.

 


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 Raney

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.

12 Comments
Filed Under: Baking, Fruit Season, Recipes, Simple & Easy, Use it up! Tagged: back to school, lunches, muffin, raspberry, raspberry bran muffin, snacks

About Kristen Raney

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.

Comments

  1. Alaina says

    September 1, 2017 at 7:34 am

    Great recipe! If using frozen raspberries, do you recommend thawing them out first? To keep the moisture content balanced.
    Reply
    • Kristen Raney says

      September 1, 2017 at 8:33 am

      Yes! And I would drain the liquid so they don't get as blue when you do the final mix. Thanks for raising this issue.
      Reply
  2. Andrea Schwartz says

    September 1, 2017 at 7:49 am

    Well those just sound delicious! I love to make muffins in the fall. About the only time I turn the oven on anymore. I've never cooked with bran. That takes the place of flour, right?
    Reply
    • Kristen Raney says

      September 1, 2017 at 8:35 am

      Yes, it's taking the place of 1/2 the flour. It's important to do the soaking step, otherwise the texture won't be as nice.
      Reply
  3. Kristin Cook says

    September 1, 2017 at 10:56 am

    These look so ridiculously good! I want one right now! lol
    Reply
  4. Marissa says

    September 1, 2017 at 1:53 pm

    Raspberry muffins! That's new for me. :) I would love to try these.
    Reply
  5. Ayanna @ 21FlavorsofSplendor says

    September 1, 2017 at 4:44 pm

    Yummy! My girls started school this week and I want to make sure I have a good mix of snacks for them. These would be a great addition to our rotation.
    Reply
  6. Brittany Comeaux says

    September 2, 2017 at 2:15 pm

    I've never tried Tim Horton's Muffins.. Actually I'm not sure if they sell those here. But.. yours look absolutely delicious! I love muffins and anything raspberry!
    Reply
    • Kristen Raney says

      September 3, 2017 at 10:44 am

      If you ever visit Canada, there's practically one on every corner. It's unofficially our national coffee shop. Let me know if you try them out!
      Reply
  7. Caitlin Patton says

    September 2, 2017 at 3:25 pm

    These look so yummy!
    Reply
  8. Kate says

    September 2, 2017 at 7:58 pm

    Such a great idea! I'm always looking for breakfast items that I can make in advance for the whole week so we don't grab something unhealthy when trying to get out the door quick. So these are perfect!
    Reply
  9. Crystal // Dreams, etc. says

    September 2, 2017 at 10:14 pm

    These look SO good! I've been thinking I should bake something this weekend and it might be these!
    Reply

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Welcome!

Hi, I'm Kristen and I help new gardeners learn to grow their own vegetables and beautify their yards. I also share recipes that use all that delicious garden produce. Grab a coffee (and your gardening gloves) and join me for gardening tips, simple recipes, and the occasional DIY, all from the lovely city of Saskatoon, Saskatchewan.

P.S. First time gardener? You'll want to download the quick start gardening guide below!

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  • 20+ Gift Ideas for the Gardener in Your Life this Christmas

Welcome!

Hi, I’m Kristen and I help new gardeners learn to grow their own vegetables and beautify their yards. I also share recipes that use all that delicious garden produce. Grab a coffee (and your gardening gloves) and join me for gardening tips, simple recipes, and the occasional DIY, all from the lovely city of Saskatoon, Saskatchewan.

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Instagram post 2193741846005217737_2204272319 DAY 6: 12 Days of Christmas Baking⁠
⁠
Today's recipe requires a little more time, but it's the weekend, so you can do it!  This recipe is what my family lovingly refers to as Hutzelbrot.  It's some sort of combination of 3 different German Christmas breads--if you want the full story you'll have to hop on the blog and read about the research I did.  Like many of my family recipes, it's roots are German, but it definitely got North-Americanized along the way.  Anyway.⁠
⁠
It's better than fruitcake and delicious as a breakfast bread.  I didn't really like it as a kid, but now that I'm an adult I gobble it up like there's no tomorrow.⁠
⁠
Ingredients⁠
⁠
2 1/2 cups dried fruit such as peaches, pears, apples, figs, apricots, prunes, cranberries, or currants.⁠
1/2 cup of raisins⁠
5 1/4 cups unbleached white flour⁠
1/2 cup warm water⁠
1 1/2 tbsp dry yeast⁠
1/2 tsp sugar or honey⁠
1 cup liquid from cooking fruit⁠
1 tsp cinnamon⁠
1 tsp salt⁠
1 tsp grated lemon or orange peel⁠
1/2 tsp ground cloves⁠
1/4 cup honey⁠
1/2 cup melted butter⁠
Instructions⁠
⁠
Boil all fruit except raisins. Drain and set one cup of liquid aside for use in the bread recipe.⁠
Combine sugar, yeast and 1/2 cup warm water and let yeast rise for 10 minutes.⁠
Put all ingredients in a mixer and mix with a dough hook until the dough makes a nice soft ball. You can mix by hand, but it is very difficult dough to work with and don't recommend it for beginners.⁠
Place dough in a greased bowl, cover with a tea towel, and let rise in a warm place until doubled in size. This can range from 1-2 hours depending on the humidity level where you live.⁠
Punch down and shape into loaves. Place in greased bread pans and poke holes in the top with a fork. Let rise for 30 minutes to 1 hour.⁠
Bake at 350 for 40-50 minutes, or 25-30 minutes if you use smaller loaf pans.⁠
Notes⁠
⁠
Rising times vary greatly depending on how much humidity is in the air on baking day. Even though the recipe takes a long time, most of that is spent impatiently waiting for the dough to rise.
Instagram post 2193017018314283996_2204272319 DAY 5: 12 days of Christmas Baking ⁠
⁠
Shortbread is one of my favourite Christmas treats, but whenever I made it I would always mess it up.  The first time I tried to replace the butter with margarine. . . bad idea.  Another time, I chose a three ingredient recipe that was so crumbly it wasn't worth eating.  Then I found this recipe and everything was better!! Until 2 Christmas's ago when I went to Jamaica and decided to make them for my new relatives.  Hot and humid country + different butter= cookies that were a complete disaster.  However, we didn't throw them away and someone served them when everyone came to visit the condo we rented.  I was mortified, but my brother-in-law's family loved them, as they had never experienced North American style baking.⁠
⁠
Moral of the story?  Don't make these in a tropical-weather country.  But even if they flop, they're still really delicious!⁠
⁠
1 cup corn starch,⁠
1 cup icing sugar,⁠
2 cups flour,⁠
1 1/2 cups butter, softened⁠
Instructions⁠
⁠
Mix all ingredients and spoon on to a cookie sheet.⁠
Optional: chill for 30 minutes and roll out for a cut cookie⁠
Apply sprinkles or cherries before baking⁠
Bake at 300 degrees Fahrenheit for 15 to 20 minutes. Cookies should have the barest hint of light brown at the edges. Makes 48 small cookies⁠
⁠
If you want the cookies to look like this, skip the sprinkles and the cherries and bake them plain instead.  Once everything has cooled, dip cookies in melted white chocolate and sprinkles.
Instagram post 2192292281407280453_2204272319 DAY 4:  12 Days of Christmas Baking⁠
⁠
Sometimes, I feel like I am a terrible neighbour.  The Hermit and I rarely get to the communal shovelling of the winter snow for our neighbours first.  There's always some weird garden experiment going on, and it feels like we've been renovating forever.  How do I make up for it?  Fresh tomatoes, jars of jam, the odd bouquet of flowers, and finally, a box of this fudge that magically shows up on their doorstep at Christmas.  I make about 8 batches of the stuff in all different flavour combinations, cut each batch into 8 large chunks, then I package them up in little sampler packs that I give out to said neighbours, Dominic's teachers, Aulaire's babysitters, or whoever I want to give a little Christmas gift to.⁠
⁠
The recipe is super simple and it's fairly idiot-proof.  No crumbly fudge here!⁠
⁠
3 cups semi-sweet chocolate morsels⁠
1 can Eagles Brand Sweetened Condensed Milk or homemade recipe (which I used)⁠
Dash of salt⁠
1.5 tsp vanilla⁠
⁠
Optional toppings/decorations⁠
1/2 c nuts (stir in, or crush and sprinkle on top)⁠
Mini marshmallows⁠
White Chocolate chips to melt and drizzle for decoration⁠
Coconut flakes⁠
⁠
Melt chocolate in a bowl over a water bath. Stir in sweetened condensed milk, salt, and vanilla. Combine until smooth.⁠
⁠
Add any additional optional ingredients you want IN the fudge (nuts, marshmallows). Pour & spread evenly into an 8×8 pan lined with wax or parchment paper. This is a great time to add optional toppers.⁠
⁠
Refrigerate 2 hours, or until set, and then remove from pan & paper and cover tightly with plastic wrap to avoid it drying out. If cutting into several pieces at once (& sometimes mini cookie cutters are nice for this), set it out on the counter for 20 minutes or so to soften enough for neater, easier cuts.
Instagram post 2191567720172943549_2204272319 DAY 3: 12 Days of Christmas Baking⁠
⁠
So today's recipe isn't actually baking that you would put on your tray per se, but it is super crucial to many recipes you might want to make and will save you money.  It's. . . *drumroll please*. . . Homemade sweetened condensed milk!⁠
⁠
Seriously, this stuff is worth the extra effort and it tastes so much better!  You'll want to make a batch for tomorrow's recipe, where I share my no-fail fudge. (Well actually, it's one of reader's no fail fudges, but I feel like it's mine now because it's been my go-to for 3 years!)⁠
⁠
1 cup powdered milk⁠
2/3 c white sugar⁠
1/3 c water⁠
1/4 c butter⁠
⁠
Combine in blender until extremely smooth⁠
⁠
Also, let me know if you make any of this stuff.  I would love to see your pictures of any of your creations during the 12 days of Christmas baking.  Tag me @shifting_roots and I'll be sure to share your baking in my stories.
Instagram post 2190842732075560326_2204272319 DAY 2: 12 Days of Christmas Baking: Rice Krispie Trees⁠
⁠
Back in the day when I baked for almost 200 people over 4 Christmas recitals with 60 students, plus one choir that required some baking too, my goals were this: make things that are pretty, tasty, and kid friendly.  Because what's the point of making all this baking if the kids in my music studio don't eat it?!?⁠
⁠
That's how these Rice Krispie Christmas Trees were born.  They are a tiny bit fussy in the fact that there's melting chocolate and sprinkles, but they make the eater feel like they are getting something really special.. . and they are!⁠
⁠
If you use big enough cookie cutters (you don't have to be limited to just trees) you could even use them as a classroom present for your students, as these should be free of most common food allergens.  Just get the gluten-free Rice Krispies if you have any kids with Celiac.⁠
⁠
Ingredients⁠
⁠
6 cups Rice Krispie cereal,⁠
40 large marshmallows,⁠
1/2 cup butter,⁠
1 tsp vanilla,⁠
1 1/2 cups white chocolate melting wafers⁠
sprinkles⁠
⁠
Instructions⁠
⁠
Melt butter, marshmallows and butter in a large bowl in the microwave for approximately 5 minutes, setting the microwave one minute at a time and stirring in between.⁠
Add Rice Krispies and press into a large cookie sheet. Allow to cool. Cut Christmas tree shapes with cookie cutter.⁠
Melt chocolate wafers and dip in Rice Krispie treats. Add sprinkles if desired. Work fast, as the chocolate dries quickly!
Instagram post 2190118109285570760_2204272319 DAY 1: 12 Days of Christmas Baking⁠
⁠
Let's start off the season with one of my favourite, easy, I-keep-coming-back-for-more-even-though-I-probably-shouldn't Christmas treats--Almond Roca.  You may also know it as Christmas Crack, or in our family, "that thing that Auntie Sandy makes."⁠
⁠
Whatever you call it, make sure you make an extra batch, because there won't be leftovers!⁠
⁠
Ingredients⁠
⁠
1 sleeve soda crackers (2 for a large cookie sheet)⁠
1 cup butter,⁠
1 cup brown sugar,⁠
3/4 cup slivered almonds,⁠
1/2 cup milk chocolate chips, melted,⁠
1/2 cup white chocolate chips, melted.⁠
⁠
Instructions⁠
⁠
Line cookie sheet with tinfoil. Spray with Pam.⁠
Layer crackers.⁠
Bring butter and brown sugar to a boil for 2 minutes, stirring often.⁠
Pour over crackers and bake in a 325 oven for 10 minutes. Turn off oven. Sprinkle with almonds and return to the oven for 5 minutes.⁠
Cool. Drizzle melted milk & white chocolate chips, alternating colours.⁠
Cut in squares and serve.⁠
Instagram post 2189707999618969478_2204272319 Get ready friends, tomorrow is the start of my 12 days of Christmas baking!  I’m sharing all my favourite recipes—most of them simple and a few of them more complicated but worth the extra steps.  Until then, what’s your favourite Christmas treat?
🎄
On a more personal note, today would have been my Grandma’s 96th birthday.  Back in the day when my voice studio involved 60 students in 4 different communities with multiple recitals, my Grandma and I baked 2 or 3 things every Tuesday from November to mid-December.  While sometimes I got annoyed that she was constantly reminding me to do this or that, I really miss her help with the recipes that are better with two people, her insistence on doing the dishes as we go, help decorating, and her silly little jokes as she loved to tease me.  Baking will never be the same, and I’ve always felt a little bit lonely every Christmas as I make my recipes.  Hopefully my kids will someday enjoy baking with me, and I’m sure that I’ll constantly make them check if the cookies are burned or not.
😉
#12daysofchristmas #christmasbaking #christmasbakinghasbegun
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