Bran Muffins
Breakfast MuffinsIngredients
- ½ c. water, boiling
- ½ c. All-Bran
- ⅓ c. vegetable oil
- 1 large egg
- 1 ¼ c. flour
- ½ c. sugar
- 1 t. baking soda
- 1 t. baking powder
- ½ t. table salt
- ¾ c. raisins
- 1 ¼ c. buttermilk
- ¼ c. light brown sugar, packed
- 1 ½ c. All-Bran
Instructions
In small mixing bowl, pour boiling water over 1/2 cup All-Bran. When cooled, mix in vegetable oil and egg.
While the water/bran mixture cools, whisk flour, sugar, baking soda, baking powder, and salt together in a large bowl. Stir in raisins.
In a separate bowl, combine buttermilk and brown sugar. Add this to the dry ingredients. Stir in remaining All-Bran. Stir in water/bran mixture. Cover and refrigerate overnight.
Scoop into tin with heaping 1/4 cup per muffin and bake at 375 for 20 to 25 minutes. Cool on rack for 10 minutes, then remove.
Yields one dozen. Recipe from King Arthur Baking.
While the water/bran mixture cools, whisk flour, sugar, baking soda, baking powder, and salt together in a large bowl. Stir in raisins.
In a separate bowl, combine buttermilk and brown sugar. Add this to the dry ingredients. Stir in remaining All-Bran. Stir in water/bran mixture. Cover and refrigerate overnight.
Scoop into tin with heaping 1/4 cup per muffin and bake at 375 for 20 to 25 minutes. Cool on rack for 10 minutes, then remove.
Yields one dozen. Recipe from King Arthur Baking.