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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!

Recent Posts

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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.

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Instagram post 2196671569572144940_2204272319 The Christmas baking tray wouldn't be complete without a batch of butter tarts! (Well, at least in Canada 🍁. . . )  I personally love butter tarts with or without nuts or raisins, but I think I love this cranberry version the best of all.⁠
⁠
I'm curious, are you team plain, nuts, raisins, or cranberry butter tart?⁠
⁠
Whatever version you choose, I love making butter tarts because they look fancy, but they're super fast and easy to make--perfect for those who don't do a lot of baking the rest of the year.⁠
⁠
Here's the recipe. . . ⁠
⁠
1/2 cup butter ⁠
1 beaten egg⁠
1 cup brown sugar ⁠
1 tbsp flour⁠
1 tsp vanilla⁠
2 tbsp cream⁠
1 cup dried cranberries ⁠
16 tart pastry shells⁠
⁠
Combine all ingredients (except shells) into a med high pot. Stir until combined and melted and remove from heat when boiled. Fill tart shells. Bake at 350 for 15 minutes. Cool and serve.
Instagram post 2195916441484264107_2204272319 The 12 Days of Christmas Baking: Day 9⁠
⁠
You know what is always one of the first things to go on the baking trays?  Anything with cream cheese.  These mocha mint cheesecake bites will help keep you awake at the party, and be a hit with your guests.⁠
⁠
1 box of oreos (36 cookies),⁠
1/2 cup melted butter,⁠
2 envelopes powdered whip topping,⁠
1/2 cup milk,⁠
1/2 cup cold brew coffee⁠
2 bricks cream cheese⁠
4 crushed candy canes⁠
Instructions⁠
⁠
Pulse Oreo cookies in a food processor until they are fine crumbs. Stir in melted butter and distribute amongst two lined muffin tins.⁠
Whip two envelopes of powdered whip topping with milk and cold brew coffee. Do not substitute regular whipping cream or all coffee with the powdered whip topping--it will not work!! Set aside.⁠
Whip cream cheese with a small amount of the whipped cream mixture until smooth. Add in the rest of the whipped cream mixture. Spoon overtop of oreo mixture.⁠
Crush four candy canes and sprinkle on top. Crushed Coffee Crisp tastes great too!⁠
⁠
P.S. If you don't like coffee, just replace the cold brew coffee with more milk. ⁠
P.P.S. If you don't have cold brew coffee on hand, brew regular coffee at twice the regular strength.
Instagram post 2195191325988479835_2204272319 DAY 8:  12 Days of Christmas Baking⁠
⁠
Let's take a small break from recipes today and discuss what makes a good baking tray.  The key is in the mix, and in the decor.  The goal of the baking tray is to be as appealing to as many people as possible.  Aim for 4-7 different types of baking.  I personally like to have the following types of goodies in mine: ⁠
⁠
✅One decorated cookie, like gingerbread or sugar cookies⁠
✅One chocolate-based item⁠
✅One item that contains jam or fruit⁠
✅One square⁠
✅Shortbread or one shortbread-based goodie⁠
✅One kid-friendly item⁠
and finally, if no one who will be eating the tray has any allergies. . .⁠
✅One thing that contains nuts⁠
⁠
You want to have a variety of different flavours and textures so that you keep your guests coming back for more.  And yes, I may have over-thought this a little bit!⁠
⁠
What's that one thing you hope will be on a baking tray?⁠
⁠
I always go for the shortbread!⁠
⁠
#bakingtray #christmasbaking #dainties #bakingaddition #bakinglover #bakinglovers #thefeedfeedbaking #christmastraditions
Instagram post 2194827779875063954_2204272319 This is me about three-almost-four years ago.  I had just done an interview for a self-love blog by @naomizurv . I was at an interesting place in my life because I was starting this blog, we had finally received Dominic’s Autism diagnosis, and my husband and I had decided that as much as we wanted more kids, it seemed we were destined to be a family of three.  This picture (and interview) was all about accepting life as it was and choosing to make the best of it.  Most of the time I was very happy, but there were times where acceptance only got me so far.  Friends kept having second and third babies, and while I was happy for them, I was sad for me.  Then last February—almost 7 years since Dominic was born—-we had our miracle second baby.  This May, we’ll be having a third surprise miracle baby. 
I’ve been really struggling with breaking the news on social.  While I am over-the-moon to be a Mom for the third time, I also keenly remember the woman in this photo who would have cried and felt bad for a week if I heard this news about someone else.  I also feel like every time I tell people about this pregnancy, they look at me like I’m crazy or are kind of making fun of me.  Just because this was not the timing I would have picked doesn’t mean this baby is any less special, loved, or fiercely wanted.  And while I’m very nervous about handling two babies 15 months apart, I know that it will be worth it to hold my baby I never even dared to dream of.

So there.  I’ve spilled the beans.  Now maybe I can show my face on social media again.  But if not, you know I’m just over here trying to wrap my head around some very big (and good!!) life changes.
Instagram post 2194466595210828187_2204272319 DAY 7: 12 days of Christmas Baking⁠
⁠
So why am I showing you cinnamon buns that aren't cooked?  To prove how much delectable sauce will be at the bottom of this version. . . obviously. 😉⁠
⁠
You can make this cinnamon bun recipe the night before, then set it in the fridge to rise overnight.  Then all you have to do in the morning is heat the oven, cook the cinnamon buns while everyone is unwrapping presents, and they'll be fresh, hot, and ready by the time you're done.⁠
⁠
I also like to save a bit of the sauce and pour it over the cinnamon buns right when they come out of the oven.⁠
⁠
Ingredients:⁠
1 tbsp yeast,⁠
1 tbsp sugar,⁠
1 cup warm water,⁠
2 eggs,⁠
5 cups flour,⁠
pinch of salt,⁠
cinnamon for sprinkling,⁠
brown sugar for sprinkling,⁠
1/2 cup melted butter for rolls,⁠
1 cup cream,⁠
1 cup brown sugar,⁠
1 cup butter.⁠
⁠
Instructions:⁠
⁠
Dissolve sugar in warm water and add yeast. Let sit for ten minutes. Whisk in two eggs. Add flour one cup at a time and mix with dough hook. Add in the pinch of salt with one of your cups of flour. Do not add in the salt before the flour, as it can make the yeast less effective. Let the dough rise in a greased bowl for 60-90 minutes, or until doubled. If it is cold outside, let rise in an oven that has been warmed up and turned off.⁠
⁠
To make sauce, combine the cream, brown sugar, and butter in a sauce pan and mix until combined. Do not boil.⁠
⁠
When the dough has doubled, punch down and divide into 4 smaller balls. Roll out into a rectangle. Spread over some of the melted butter. Sprinkle brown sugar and cinnamon. Roll up and cut into pieces with a string (as shown in the photo above). Set in a greased pie plate or casserole dish and pour in some sauce. Reserve a bit of sauce for drizzling at the end. Bake in a 350 degree oven for 15-20 minutes or until light golden brown. Drizzle with reserved sauce and enjoy!⁠
⁠
#christmasbaking #holidaybaking #cinnamonbuns #theeverygirlbakes #homesteadingskills #urbanhomesteadskills #bakingaddiction #bakinglover
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.
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