Raspberry Bran Mufffins

The raspberry surprise is what makes these bran muffins worth talking about. Each one has a teaspoon of raspberry jam tucked into the center, sandwiched between two layers of buttermilk bran batter. As the muffins bake, the jam melts into a warm, fruity pocket that bursts when you bite through the tender crumb.

Eight cups of bran flakes cereal give these muffins their fiber and a pleasant, slightly nutty chew. The cereal softens in the buttermilk-oil-egg mixture, breaking down into the batter while still maintaining some texture. Two cups of buttermilk keep everything moist and add a tang that balances the sweetness.

The jam-filling technique is simple: spoon a quarter cup of batter into each lined muffin cup, press a well in the center with a small spoon, drop in a teaspoon of jam, then cover with more batter. The jam sinks slightly during baking and ends up right in the middle.

Kitchen Tips

• Use thick, seedy raspberry jam, not jelly. Jelly is too liquid and leaks through the batter during baking. Jam holds its shape better.
• Don’t overfill the muffin cups. The jam adds volume, and overfilled cups overflow and stick to the pan.
• Stir the dry ingredients into the wet until just blended. Overmixing makes bran muffins tough and dense.
• These are best served warm when the jam center is still soft and melty.

Variations

• Strawberry center: Use strawberry jam instead of raspberry for a milder, sweeter filling.
• Cream cheese and jam: Add a small cube of cream cheese alongside the jam for a tangy, cheesecake-like center.
• Streusel top: Sprinkle a brown sugar oat streusel over the tops before baking for a crunchy contrast.