Homestyle Raisin Bran Muffins
Yield
12 servingsPrep
25 minCook
20 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
bran
|
|
| 1 | cup |
buttermilk
or 1 tb lemon juice + milk |
|
| 1 | cup |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
raisins, seedless
or dates |
|
| ⅔ | cup |
brown sugar
|
*
|
| ½ | cup |
vegetable oil
|
|
| 1 |
eggs
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
bran
|
|
| 237 | ml |
buttermilk
or 1 tb lemon juice + milk |
|
| 237 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
raisins, seedless
or dates |
|
| 158 | ml |
brown sugar
|
*
|
| 118 | ml |
vegetable oil
|
|
| 1 | each |
eggs
|
*
|
Directions
In small bowl, stir together wheat bran and buttermilk.
In a medium bowl, mix dry ingredients and stir in raisins.
In a separate bowl, using an electric mixer, beat together sugar, vegetable oil and egg.
Stir in bran mixture. Add to dry ingredients all at once and stir just until moistened.
Grease muffin tins or spray paper cups.
Bake at 400℉ (200℃) for 15 to 20 minutes or until toothpick comes out clean.
Cool tins 10 to 15 minutes on wire rack, then remove muffins.
