Bran or Raisin Bran Muffins
Yield
12 servingsPrep
5 minCook
20 minReady
25 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| 1 | cup |
milk
|
|
| ½ | stick |
butter
melted, unsalted |
|
| 1 | package |
bran muffin mix
|
* |
| ¼ | cup |
raisins, seedless
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| 237 | ml |
milk
|
|
| 56.5 | g |
butter
melted, unsalted |
|
| 1 | package |
bran muffin mix
|
* |
| 59 | ml |
raisins, seedless
optional |
|
Directions
In large mixing bowl, beat eggs and milk, then whisk in melted butter.
Stir in mix just until it is moistened; don't over-mix.
Stir in raisins if desired.
Divide among muffin cups and bake in preheated 425℉ (220℃) oven for 20 minutes, or until muffins are firm and shrink back from sides of cups slightly.
Serve immediately.
Leftovers may be stored in plastic bags in fridge for later rewarming in moderate oven or mircowave.
