RAISIN BRAN MUFFINS RECIPES RECIPES

Name: Raisin Bran Muffins That Work
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 muffins
Ingredients: 2 eggs; 1 cup 1% low-fat milk; 1/2 cup canola oil; 1/4 cup molasses; 3/4 cup packed brown sugar; 1/2 teaspoon vanilla extract; 1 1/2 cups wheat bran; 1 1/2 cups all-purpose flour; 2 teaspoons baking powder; 3/4 teaspoon salt; 1/2 teaspoon baking soda; 1 cup raisins (or blueberries, unthawed if frozen)

RAISIN BRAN MUFFINS THAT WORK RECIPE - FOOD.COM

Raisin Bran Muffins That Work Recipe - Food.com image

I have always been disappointed when I've baked homemade bran muffins, but not anymore. These are moist and flavourful. I think the trick with the moistness is combining the bran with the wet ingredients, as no other bran muffin recipe I've tried had this step. I often cut this recipe in half and bake just 6 in my toaster oven. These freeze well, too.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 12 muffins

Number Of Ingredients 12

Ingredients

2 eggs
1 cup 1% low-fat milk
1/2 cup canola oil
1/4 cup molasses
3/4 cup packed brown sugar
1/2 teaspoon vanilla extract
1 1/2 cups wheat bran
1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup raisins (or blueberries, unthawed if frozen)

Steps:

Preheat oven to 400F; prepare muffin pans by lining cups with paper muffin liners.
In a large bowl, beat together eggs, milk, oil, molasses, sugar and vanilla.
Stir in bran; let stand for 5 minutes.
In a small mixing bowl, combine flour, baking powder, salt and baking soda; add to egg mixture, stirring just until combined.
Carefully stir in raisins, being careful not to overmix.
Fresh blueberries, or unthawed frozen ones, can be substituted for raisins, by the way.
Spoon into paper-lined muffin cups, filling right to the top.
Bake in preheated oven for approximately 20 minutes, or until muffins are firm to the touch; do not overbake or muffins will be dry and tough.
As mentioned in the description, I like to cut this recipe in half (half of 3/4 cup brown sugar is 1/4 cup+ 2 tbsp) and bake the 6 in my toaster oven; after 20 minutes they are always done to perfection and I don't heat up my kitchen.
Remove muffins from pan and cool on rack.

Nutrition Facts : Calories 282.9, FatContent 10.6, SaturatedFatContent 1.1, CholesterolContent 32, SodiumContent 287.3, CarbohydrateContent 46.2, FiberContent 4, SugarContent 25.6, ProteinContent 4.9

RAISIN BRAN BUTTERMILK MUFFINS RECIPE - FOOD.COM

Raisin Bran Buttermilk Muffins Recipe - Food.com image

Make and share this Raisin Bran Buttermilk Muffins recipe from Food.com.

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 12-24 muffins

Number Of Ingredients 9

Ingredients

2 1/2 cups flour
1 1/2 cups sugar
2 1/2 teaspoons baking soda
1/2 teaspoon salt
3 1/2 cups Raisin Bran cereal (I use Post)
2 cups buttermilk
1/2 cup oil (applesauce may be substituted for oil)
2 eggs, beaten
1/2 cup walnuts (optional)

Steps:

Blend flour, sugar, baking soda and salt in a large mixing bowl.
Stir in cereal and walnuts.
Add buttermilk, oil and eggs.
Blend until dry ingredients are moistened.
Do not over stir.
Mixture may be stored, covered, in a nonmetal bowl in the refrigerator for up to 6 weeks.
Fill muffin tins 2/3 full.
Bake at 400°F for 20 minutes.
Recipe may be doubled.

Nutrition Facts : Calories 357.2, FatContent 11, SaturatedFatContent 2, CholesterolContent 36.9, SodiumContent 519.7, CarbohydrateContent 60.5, FiberContent 2.8, SugarContent 32.8, ProteinContent 6.6

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