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Bran Muffins with Raisins
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Description
Bran muffins surprisingly don’t have to be dry, as I discovered with this recipe. Also, a little cinnamon sugar is always good news. The batter can also be stored in the fridge for up to a week so you can have fresh muffins everyday—bonus!
Ingredients
- 1-½ cup Bran Flakes Cereal
- Boiling Water, As Needed
- 1 cup Raisins
- ¼ cups Shortening
- ¾ cups Light Brown Sugar, Packed
- 1 whole Egg
- 1 teaspoon Vanilla Extract
- 1 cup Buttermilk
- 1-¼ cup All-purpose Flour
- 1-¼ teaspoon Baking Soda
- ¼ teaspoons Kosher Salt
- 2 Tablespoons Sugar
- ½ teaspoons Cinnamon
Preparation
Place the bran flakes in a small bowl. Pour 1/2 cup of boiling water over the cereal. Mix so all the cereal is moistened. Set aside. Place the raisins in another small bowl. Pour boiling water over the raisins until all are covered. Set aside.
Butter a 12-cup muffin tin. Preheat the oven to 375ºF.
In a medium bowl, beat together the shortening and sugar until combined. Beat in the egg and vanilla. Stir in the bran flakes and then the buttermilk. Add the flour, baking soda and salt and mix just until combined. Fold in the raisins.
Divide the batter amongst the muffin tin. Mix the sugar and cinnamon and sprinkle each with cinnamon sugar. Bake for 16 to 18 minutes, rotating halfway through. Allow to cool for 5 minutes in the pan then remove to a wire rack. These are great with butter or peanut butter (obviously).
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2 Comments
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city baked on 2.22.2012
Brilliant! I always throw ground flax in smoothies, it’s great.
shelbel32 on 4.19.2011
What a great treat! I added a little ground flax seed to them and ended up with a healthy breakfast!