Ingredients
- 120 g wheat bran
- 180 ml milk
- 180 g all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 120 ml maple syrup
- 60 ml vegetable oil
- 100 g raisins
Method
- Heat the oven to 175 °C and line a 12-cup muffin tin.
- Soak bran in milk for 5 minutes.
- Whisk egg, maple syrup, and oil into the bran mixture; fold in flour, leaveners, salt, and raisins.
- Divide into cups and bake 18–20 minutes, until a toothpick comes out clean.
Conversion and rationale
Original sweetener (classic version): 150 g brown sugar
Conversion used: Replace 150 g brown sugar with 120 ml maple syrup; reduce milk by 45 ml and lower the traditional 190 °C oven by 15 °C.
Why Quebec maple syrup: Maple complements bran and raisins with a gentle toasted flavor. It replaces refined brown sugar while supporting a regional Québec pantry tradition.
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 →