Raspberry Bran Muffins
Yield
24 servingsPrep
15 minCook
25 minReady
40 minLow in Saturated Fat, Low Cholesterol, 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 | large |
eggs
|
|
| 8 | cups |
bran flakes cereal
cereal |
|
| 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 | large |
eggs
|
|
| 1.9 | l |
bran flakes cereal
cereal |
|
| 118 | ml |
raspberry jam
|
*
|
Directions
Preheat oven to 350℉ (180℃).
Line muffin tins with paper muffin cups.
Combine first 5 ingredients in medium 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 tester inserted into centers comes out clean, about 25 minutes.
Turn muffins out onto racks.
Cool slightly.
Serve warm or at room temperature.
