Almanac Strawberry Rhubarb Bran Muffins

These Red Fife bran muffins are the perfect breakfast snack.


150g (3 cups) Almanac Red Fife Bran
112g (1/2 cup) organic butter (softened)
100g (1/2 cup) golden yellow brown sugar
113g (1/3 cup) fancy molasses
4 large eggs (room temperature)
480g (2 cup) milk or non-dairy alternative
1 tsp vanilla extract
256g (2 cup) Almanac Red Fife Cake & Cookie flour
12g (3 tsp) baking soda
12g (3 tsp) baking powder
7g (1.5 tsp) salt
150g (1.5 cup) finely chopped rhubarb (optional)
250g (1.5 cup) thinly sliced strawberries (optional)

    Step 1

    Preheat your oven to 325ºF (160ºC). Prepare muffin trays with silicone / paper muffin liners or lightly grease tray, as you like.

    Step 2

    In a large bowl, or your stand mixer fitted with the paddle attachment, beat together the softened butter and golden yellow brown sugar low speed until combined and creamy. Set the mixer to low speed, adding eggs one at a time. Once mixed, add the molasses.

    Add milk and vanilla.

    Once mixed, add bran one cup at a time until well-combined.

    Step 3

    In a separate large bowl, mix together the flour, baking soda, baking powder and salt. Slowly add the combined flour to your liquid mixture and paddle until flour is just moistened. If opting to include fruit, add and ensure muffin mixture is well distributed to avoid the fruit settling on the bottom.

    Scoop mixture, filling muffin trays 3/4 of the way full.

    Step 4

    Bake for 20-22 minutes, remove from the oven and test with a fork or toothpick to ensure muffins are baked through. 

    Let cool for at least 20 minutes and then store muffins in a sealed container. These will taste best one day after baking once the muffins have soaked up all the moisture and flavour. Enjoy!