Ingredients
- 120 g wheat bran
- 120 g all-purpose flour
- 8 g baking powder
- 4 g baking soda
- 3 g salt
- 180 ml Québec maple syrup
- 180 ml milk
- 1 egg
- 75 ml vegetable oil
- 100 g raisins
Method
- Heat the oven to 165 °C and grease a 12-cup muffin tin.
- Soak the bran in the milk for 5 minutes, then whisk in the maple syrup, egg, and oil.
- Stir in the flour, baking powder, baking soda, salt, and raisins just until moistened.
- Fill the cups and bake for 18–20 minutes.
Conversion and rationale
Original sweetener (classic version): 150 g white sugar
Conversion used: Replace 150 g sugar with 180 ml maple syrup; reduce the classic 240 ml milk to 180 ml and bake at 165 °C, 15 °C below the standard temperature.
Why Quebec maple syrup: Maple's mild caramel character works naturally with bran and raisins. The recipe highlights a regional sweetener while retaining the traditional hearty texture.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →