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Bran-Raisin Muffins

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Recipe

 

Yield

12 muffins

Prep

15 min

Cook

20 min

Ready

35 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 ½ cups shredded wheat bran cereal
*
½ cup raisins, seedless
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½ cup water
boiling
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1 large eggs
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1 cup buttermilk
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¼ cup vegetable oil
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1 ¼ cups all-purpose flour
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cup sugar
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1 ¼ teaspoons baking soda
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¼ teaspoon salt
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¼ teaspoon nutmeg
ground
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Ingredients

Amount Measure Ingredient Features
355 ml shredded wheat bran cereal
*
118 ml raisins, seedless
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118 ml water
boiling
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1 large eggs
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237 ml buttermilk
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59 ml vegetable oil
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296 ml all-purpose flour
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158 ml sugar
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6.3 ml baking soda
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1.3 ml salt
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1.3 ml nutmeg
ground
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 209g (7.4 oz)
Amount per Serving
Calories 48729% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 55mg 18%
Sodium 404mg 17%
Total Carbohydrate 27g 27%
Dietary Fiber 2g 7%
Sugars g
Protein 16g
Vitamin A 2% Vitamin C 2%
Calcium 9% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
 

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