Raisin 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: 10 minutesTotal: 40 minutesDifficulty: Easy
- 1 cup boiling water
- 2½ cups All-Bran cereal
- 2½ cups all-purpose flour
- 2½ tsp. baking soda
- 1 tsp. salt
- ½ cup vegetable oil
- 1 cup sugar
- 2 eggs, beaten
- 2 cups buttermilk
- 1½ cups raisins
- 1 cup bran flakes
- Preheat oven to 400°F. Grease 3 muffin tins or line 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 ¾ full with the batter.
- Bake muffins for 20 minutes, rotating pans in oven during baking, until toothpick inserted in muffin comes out clean. Let cool slightly before turning out of muffin tin. Serve warm.