Classic Bran Muffins
Yield
1 dozenPrep
15 minCook
20 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
bran
|
|
| 1 | cup |
buttermilk
|
|
| ⅓ | cup |
vegetable oil
|
|
| 1 | each |
eggs
|
|
| ⅔ | cup |
brown sugar
|
*
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | cup |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
raisins, seedless
or dates |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
bran
|
|
| 237 | ml |
buttermilk
|
|
| 79 | ml |
vegetable oil
|
|
| 1 | each |
eggs
|
|
| 158 | ml |
brown sugar
|
*
|
| 2.5 | ml |
vanilla extract
|
|
| 237 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
raisins, seedless
or dates |
|
Directions
Preheat oven to 375℉ (190℃).
Mix together wheat bran and buttermilk, let stand.
Combine vegetable oil, egg, sugar and vanilla and add to buttermilk-bran mixture.
Sift together flour, baking soda, baking powder and salt.
Add to first mixture and stir until just blended.
Add raisins or dates and spoon into prepared muffin tins.
Bake for 15 to 20 minutes.
