Brainy Bran Muffins
Yield
12 servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | tablespoons |
butter
room temperature |
|
| ½ | cup |
brown sugar
|
*
|
| ¼ | cup |
honey
|
|
| 2 | large |
eggs
|
|
| 1 ⅓ | cups |
all-purpose flour
|
|
| 1 ½ | teaspoons |
cinnamon
ground |
|
| ½ | teaspoon |
salt
|
|
| 1 ½ | cups |
bran flakes cereal
cereal |
|
| 1 ½ | cups |
buttermilk
|
|
| ½ | cup |
raisins, seedless
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.2E+2 | ml |
butter
room temperature |
|
| 118 | ml |
brown sugar
|
*
|
| 59 | ml |
honey
|
|
| 2 | large |
eggs
|
|
| 315 | ml |
all-purpose flour
|
|
| 7.5 | ml |
cinnamon
ground |
|
| 2.5 | ml |
salt
|
|
| 355 | ml |
bran flakes cereal
cereal |
|
| 355 | ml |
buttermilk
|
|
| 118 | ml |
raisins, seedless
|
|
Directions
Place paper liners inside muffin tin. Preheat oven to 375~.
Combine butter and sugar in mixing bowl and cream together until smooth.
Add honey and blend.
Add eggs and blend on low speed.
Mixture will look soupy.
Add ½ the flour, all of the baking soda, cinnamon and salt.
Add bran flakes and blend. Add ½ the buttermilk and blend.
Then add the remaining flour, followed by the remaining buttermilk.
Blend until smooth.
Stir in raisins.
Spoon batter into muffin tin until ¾ full.
Bake for 25 minutes.
Let muffins cool for 10 minutes, then remove from pan.
Cool completely before wrapping in plastic wrap to freeze.
Makes 12 muffins.
