Buttermilk Bran Muffins
A breakfast of a glass of orange juice (with pulp!) and a bran muffin is a delicious way to start your day with fiber. The raisins add sweetness and fiber, and you can substitute whole-wheat flour for all-purpose flour to add even more fiber.
Serves: 36Hands-on: 15 minutesTotal: 45 minutesDifficulty: Easy
Serves: 36
Ingredients
- 1 cup boiling water
- 2 1⁄2 cups All-Bran cereal
- 2 1⁄2 cups all-purpose flour
- 2 1⁄2 tsp. baking soda
- 1 tsp. salt
- 1⁄2 cup vegetable oil
- 1 cup sugar
- 2 eggs, beaten
- 2 cups buttermilk
- 1 1⁄2 cups raisins
- 1 cup bran flakes
Directions
- Preheat oven to 400°F. Grease a muffin tin or line it with fluted paper cups. Pour the boiling water over 1 cup All-Bran, and let sit for 10 minutes.
- Mix the flour, baking soda, and salt in a mixing bowl and set aside.
- Mix the oil into the bran and water mixture, then add the remaining bran, sugar, eggs, and buttermilk.
- Add the flour mixture to the bran mixture and mix to combine. Stir in the raisins and bran flakes and fill the muffin cups 3⁄4 full with the batter.
- Bake muffins for 20 minutes.