Muffins of Joy - Maple Raisin Bran - Fresh Milled Muffin Mix

Muffins of Joy

Maple Raisin Bran Muffin Mix

Soft, hearty raisin bran muffins made with fresh-milled whole grain spelt flour, wheat bran, real maple sugar, and plenty of raisins.

They have the familiar flavour of a classic raisin bran muffin, but with the fuller flavour and satisfying texture that comes from freshly milled whole grains.

Makes 12 standard muffins or plenty of mini muffins.

The Story

This mix started with a request from my husband, who has always loved a good raisin bran muffin.

Not the dry, overly sensible kind that tastes like it was invented as a punishment for wanting breakfast, but a genuinely delicious muffin. Soft, lightly sweet, full of raisins, and hearty enough to feel satisfying.

The combination of fresh-milled spelt flour, bran, brown sugar, and real maple sugar gives these muffins their warm, familiar flavour. A little cinnamon, vanilla, coffee, and allspice round everything out without overpowering the raisins or maple.

They have quickly become one of our favourite muffins for breakfast, afternoon snacks, and packing along on busy days.

What Makes Them Different

• Made with fresh-milled whole grain spelt flour
• Made with wheat bran collected during our milling process
• Sweetened with cane sugar, brown sugar, and real maple sugar
• Packed with raisins
• No enriched flour
• No preservatives
• Made with simple, recognizable ingredients
• Makes 12 full-sized muffins

You Will Need

• 2 eggs
• ½ cup oil or melted butter
• ⅔ cup water or milk

For the richest flavour, use melted butter and milk. Oil and water also work well for a dairy-free preparation.

Baking Instructions

1. Preheat the oven to 350°F (175°C).
2. Grease a standard 12-cup muffin pan or line it with muffin liners.
3. Pour the dry muffin mix and the enclosed raisins into a large bowl.
4. Add the eggs, oil or melted butter, and water or milk.
5. Stir until evenly combined.
6. Allow the batter to rest for 5–10 minutes. This gives the fresh-milled flour and bran time to absorb the liquid.
7. Divide the batter evenly between 12 muffin cups.
8. Bake for 18–22 minutes, or until the tops spring back lightly and a toothpick inserted near the centre comes out with a few moist crumbs.
9. Allow the muffins to cool for several minutes before removing them from the pan.

Yield: 12 standard muffins or plenty of mini muffins.

Ingredients

Fresh-milled whole grain spelt flour, wheat bran, raisins, cane sugar, brown sugar, maple sugar, sourdough culture, aluminum-free baking powder, sea salt, vanilla bean powder, aluminum-free baking soda, instant coffee, cinnamon, allspice.

Contains: Wheat

Ingrédients

Farine de grains entiers d’épeautre fraîchement moulue, son de blé, raisins secs, sucre de canne, cassonade, sucre d’érable, culture de levain, poudre à pâte sans aluminium, sel de mer, poudre de gousse de vanille, bicarbonate de soude sans aluminium, café instantané, cannelle, piment de la Jamaïque.

Contient : Blé

Préparation

Ajouter :

• 2 œufs
• ½ tasse d’huile ou de beurre fondu
• ⅔ tasse d’eau ou de lait

Pour une saveur plus riche, utilisez du beurre fondu et du lait. L’huile et l’eau peuvent également être utilisées pour une préparation sans produits laitiers.

1. Préchauffer le four à 350°F (175°C).
2. Graisser un moule à 12 muffins ou ajouter des caissettes.
3. Verser le mélange à muffins et les raisins secs inclus dans un grand bol.
4. Ajouter les œufs, l’huile ou le beurre fondu, puis l’eau ou le lait.
5. Mélanger jusqu’à ce que la pâte soit homogène.
6. Laisser reposer la pâte pendant 5 à 10 minutes afin que la farine fraîchement moulue et le son puissent absorber le liquide.
7. Répartir également la pâte dans les 12 cavités du moule.
8. Cuire pendant 18 à 22 minutes, ou jusqu’à ce que le dessus reprenne légèrement sa forme au toucher et qu’un cure-dent inséré près du centre en ressorte avec quelques miettes humides.
9. Laisser refroidir quelques minutes avant de retirer les muffins du moule.

Donne : 12 muffins standards ou une grande quantité de mini muffins.

Product Details

Net weight: 545 g
Makes: 12 standard muffins
Flour: Fresh-milled whole grain spelt flour
Included: 100 g raisins, packaged separately inside the pouch
Preparation options: Oil or melted butter; water or milk
Storage: Store the unopened mix in a cool, dry place.

Once baked, allow the muffins to cool completely before storing them in a sealed container. Enjoy within several days or freeze for longer storage.