Thursday, May 3, 2012

Raisin Bran Muffins

So these are ever so slightly different from the classic raisin bran muffins with the best rating on I didn't have buttermilk, so I did a cup of milk with 1 Tbs of lemon juice incorporated into it (so that it totals 1 cup of liquid). They were delicious! I love muffins, and really wish I made them more I think I might just do that.

Time: 40 minutes total
Makes: 12 muffins

  • -1 1/2 cup wheat bran
  • -1 cup milk (aprox) + 1 Tbs lemon juice (so that it equals 1 cup total)
  • -1/3 cup vegetable oil
  • -1 egg
  • -2/3 cup brown sugar
  • -1/2 teaspoon vanilla extract
  • -1 cup all-purpose flour
  • -1 teaspoon baking soda
  • -1 teaspoon baking powder
  • -1/2 teaspoon salt
  • -1/2 cup raisins
  1. Preheat your oven to 375. Line your muffin pan with liners, or spray/oil them.
  2. Mix the wheat bran and buttermilk and let it sit while you combine the other ingredients.
  3. Beat the oil, egg, brown sugar and vanilla. Once the bran and buttermilk have set for about 10 minutes, combine them.
  4. Sift together the flour, baking soda, baking powder, and salt. Add it to the wet mixture until it's just blended. Do not over mix, that's how they get dense and dry.
  5. Gently fold in the raisins.
  6. Add a scoop of batter in each tin, and bake for about 18 minutes. Start checking them at 15 minutes since all ovens vary. When your toothpick comes out clean, take them out, cool them off, and enjoy them all!

Oh these are yummy! Enjoy them.

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