Bran-Raisin Muffins Recipe

Name: Bran-Raisin Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. Shredded Wheat bran cereal; 1/2 c. raisins (we've never added raisins); 1/2 c. boiling water; 1 c. buttermilk; 2/3 c. sugar; 1 1/4 tsp. baking soda; 1/4 tsp. ground nutmeg; 1 egg; 1/4 c. vegetable oil; 1 1/4 c. flour; 1/4 tsp. salt

Servings: persons

1 1/2 c. Shredded Wheat bran cereal
1/2 c. raisins (we've never added raisins)
1/2 c. boiling water
1 c. buttermilk
2/3 c. sugar
1 1/4 tsp. baking soda
1/4 tsp. ground nutmeg
1 egg
1/4 c. vegetable oil
1 1/4 c. flour
1/4 tsp. salt

1
Heat oven to 400u00b0.
2
Grease bottom only of 12 to 18 medium muffin cups.
3
(Important for 4-H but at home I use just use Pam.) Mix cereal, raisins and water; let stand for 2 minutes.
4
Beat eggs in 2 1/2-quart bowl; stir in buttermilk, oil and cereal mixture. Stir in remaining ingredients all at once, just until flour is moistened (batter will be lumpy).
5
Fill muffin cups about 3/4 full.
6
Bake until golden brown, about 20 minutes.
7
Immediately remove from pan.

1292

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 c. Shredded Wheat bran cereal, 1/2 c. raisins (we've never added raisins), 1/2 c. boiling water, 1 c. buttermilk, and more.

Yes, Bran-Raisin Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Bran-Raisin Muffins

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