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raisin bran muffins

In recipe on February 3, 2010 at 2:14 pm

i love a good raisin bran muffin… and how great do these look?!


here’s my pitch: wheat bran is high in fiber, low in fat, and sodium- and cholesterol-free. a perfect, healthy way to start your morning. these are also quick and easy to make – 30 minutes from start to finish. they keep well for about a week in a tin on the counter or for months in the freezer. so why not make a batch on sunday to enjoy all week?

raisin bran muffins
recipe comes from the back of the kretschmer toasted wheat bran jar

1 1/4 cup all-purpose flour (i used 1 cup regular and 1/4 cup whole wheat)
1 cup wheat bran (available at most groceries stores. comes in a large jar but keep forever in the fridge)
1/4 sugar
1/2 teaspoon cinnamon
1 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup molasses
1/4 vegetable oil
2 egg whites, lightly beaten
3/4 cup raisins (optional, i guess)

mix all your dry ingredients in one bowl


and your wet ingredients in another


fold the wet into the dry until just combined. remember, over-mixing means tough muffins. fold in raisins.


i use a 1/3 measuring cup to spoon the batter into paper-lined muffin tins. (if you don’t have liners, spray pan with something nonstick first.)


to make them more fancy and professional looking, i like to sprinkle a few oats on top of each.


bake for 20-22 minutes at 400 degrees, until a toothpick stuck in the middle comes out clean.

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