Whole Grain Raisin Muffins – a delicious recipe with buttermilk, canola oil, eggs, brown sugar, molasses, bran. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a medium bowl, mix milk, oil, eggs, brown sugar and molasses - whisking to combine.
2
Stir in the wheat bran and oats. Allow this to set for 15 minutes to soften the oats.
3
Preheat the oven to 425.
4
In a medium bowl, whisk together the flour, cinnamon, salt, and baking powder. Stir in the raisins. Add this mixture to the wet ingredients and stir just until combined.
5
Lightly spray a 12 cup muffin tin with cooking spray. Evenly distribute the batter between the 12 cups.
6
Bake for about 14 minutes, or until the top springs back when lightly touched.
7
When done, remove the muffins from the pans as soon as you can handle them.
8
Try not to leave them in the pan for longer than 5 minutes. Cool completely on a wire rack.
939
kcal
Calories
73
g
Fat
66
g
Carbs
14
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 cup buttermilk, 1/3 cup canola oil, 2 eggs, 1/2 cup brown sugar, and more.
Yes, Whole Grain 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.
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