AT LEFT:

1 Raisin Bran Muffins 2

Bakery-Style Chocolate Chip Muffins

3

Ultimate Cornmeal Muffins 4

Streusel-crunch Spiced Carrot Cake Muffins

1 1/2 cups wheat bran

1 1/4 cups buttermilk 3/4 tsp baking soda

1/2 cup canola oil

1/2 cup packed light brown sugar

2 tbsp fancy molasses

1 egg

3/4 cup sultana or Thompson raisins

1 cup all-purpose flour

1 tsp baking powder

1/4 tsp salt

1. Preheat oven to 375F and line a 12-cup muffin pan with paper liners.

2. Stir bran, buttermilk and baking soda in a large bowl. Let stand 10 minutes. Whisk oil, sugar, molasses and egg in another bowl until smooth. Stir into bran mixture until combined. Stir in raisins.

3. Whisk flour, baking powder and salt in a small bowl. Stir into bran mixture until just combined.

4. Divide among prepared cups and bake until a tester inserted into centre of muffin comes out clean, 15 to 18 minutes. Let cool in pan for 10 minutes. Remove muffins to a rack and let cool completely.

Kitchen tip: Store muffins in resealable freezer bags and freeze for up to three weeks. Thaw at room temperature and microwave until just warm.