Recipes for Martha Stewart's regular and jumbo size raisin bran muffins are found online at MarthaStewart.com. Both recipes have similar ingredients, but there are some key differences: one uses raisin bran cereal, and the other uses processed wheat bran.
Martha Stewart's basic raisin bran muffin recipe combines 1-1/2 cups of raisin bran cereal with vegetable oil, milk and whole wheat flour, which is matched by the same amount of white flour. This recipe is sweetened with 1/4 cup of dark brown sugar. The batter is poured into a standard six-cup muffin tin and baked between 20 and 25 minutes.
Martha Stewart also has a recipe for giant bran and raisin muffins. This heartier recipe calls for 2 cups of unprocessed wheat bran and 1-/1/2 cups of giant raisins. Other ingredients that make this recipe unique are vanilla extract, plain yogurt and prune juice. Unsulfured molasses is used as a sweetener, instead of brown sugar.
The batter is poured into giant muffin tins. Baking time is between 27 and 30 minutes. Martha Stewart's bran muffins feature wheat bran, which is a natural source of dietary fiber. Wheat bran is often used as a treatment for constipation. It also plays a moderate role in lowering blood pressure. Unsulfured molasses is derived from sugarcane and contains no artificial preservatives.