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Ingredients
| buttermilk: 1 cup |
| canola oil - for salads, woks and light frying: 1/3 cup |
| eggs: 2 |
| light brown sugar (packed): 1/2 cup |
| molasses: 1/4 cup |
| wheat bran: 3/4 cup |
| rolled oats: 1/2 cup |
| whole wheat flour: 1 1/4 cups |
| ground cinnamon: 1 1/2 tsp |
| salt: 1/2 tsp |
| baking powder: 1 Tbl |
| golden seedless raisins (not packed): 1/2 cup |
Whole Grain Raisin Muffins
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
15 min -
Servings
12 serving(s)
Tags
- In a medium bowl, mix milk, oil, eggs, brown sugar and molasses - whisking to combine.
- Stir in the wheat bran and oats. Allow this to set for 15 minutes to soften the oats.
- Preheat the oven to 425.
- 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.
- Lightly spray a 12 cup muffin tin with cooking spray. Evenly distribute the batter between the 12 cups.
- Bake for about 14 minutes, or until the top springs back when lightly touched.
- When done, remove the muffins from the pans as soon as you can handle them.
- Try not to leave them in the pan for longer than 5 minutes. Cool completely on a wire rack.