Bran-Raisin Muffins
Yield
12 muffinsPrep
15 minCook
20 minReady
35 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
shredded wheat bran cereal
|
* |
| ½ | cup |
raisins, seedless
|
|
| ½ | cup |
water
boiling |
|
| 1 | large |
eggs
|
|
| 1 | cup |
buttermilk
|
|
| ¼ | cup |
vegetable oil
|
|
| 1 ¼ | cups |
all-purpose flour
|
|
| ⅔ | cup |
sugar
|
|
| 1 ¼ | teaspoons |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
nutmeg
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
shredded wheat bran cereal
|
* |
| 118 | ml |
raisins, seedless
|
|
| 118 | ml |
water
boiling |
|
| 1 | large |
eggs
|
|
| 237 | ml |
buttermilk
|
|
| 59 | ml |
vegetable oil
|
|
| 296 | ml |
all-purpose flour
|
|
| 158 | ml |
sugar
|
|
| 6.3 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
nutmeg
ground |
|
Directions
Heat oven to 400℉ (200℃).
Grease bottoms only of 12 medium muffin cups, 2½ x 1¼ inches, or line with paper baking cups.
Mix cereal, raisins and water; let stand 2 minutes.
Beat egg in 2½-quart bowl; stir in buttermilk, oil and cereal mixture.
Stir in remaining ingredients, all at once, just until flour is moistened (batter will be lumpy).
Fill muffin cups about ¾ full.
Bake until golden brown, about 20 minutes.
Immediately remove from pan.
*If using self rising flour, omit baking soda and salt.
