Raspberry Bran Mufffins
Yield
24 servingsPrep
10 minCook
25 minReady
35 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
all-purpose flour
|
|
| 1 ¾ | cups |
sugar
|
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 2 | cups |
buttermilk
|
|
| ½ | cup |
vegetable oil
|
|
| 2 |
eggs
|
*
|
|
| 8 | cups |
bran flakes cereal
bran flakes |
|
| ½ | cup |
raspberry jam
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
all-purpose flour
|
|
| 414 | ml |
sugar
|
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 473 | ml |
buttermilk
|
|
| 118 | ml |
vegetable oil
|
|
| 2 |
eggs
|
*
|
|
| 1.9 | l |
bran flakes cereal
bran flakes |
|
| 118 | ml |
raspberry jam
|
*
|
Directions
Preheat over to 350℉ (180℃).
Line muffin tins with paper cups. Combine first 5 ingredients in bowl.
Whisk buttermilk, oil and eggs in large bowl to blend.
Add dry ingredients and cereal and stir until just blended.
Spoon ¼ cup batter into each muffin cup using small spoon, make well in center of each and fill well with 1 teaspoon jam.
Spoon remaining batter over.
Bake until done about 25 minutes.
Turn out onto rack. Cool slightly.
Serve warm or at room temperature.
