Friday, January 17, 2014

Raisin Bran Muffins

It's my second Foodie Friday post. I can't promise one every Friday, but when I feel it's appropriate or I have a recipe to share, I'll do so. I just happened to make my recipe for raisin bran muffins yesterday, which are great for breakfast or just a snack. Often times, I find store bought bran muffins to be too oily or too sugary. On the flip side, other recipes can be dry. I've played around with this recipe to get the taste and texture that my family likes.


1-1/4 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
1/4 cup granulated sugar
1 teaspoon cinnamon
1-1/4 cup skim milk
1 tablespoon canola oil
1 large egg, lightly beaten
1-1/2 cups bran buds (I use Kellogg's All Bran Buds)
3/4 cup raisins

In a mixing bowl, combine flour, baking powder, salt, sugar and cinnamon. In a separate mixing bowl, combine milk, oil and egg. Pour the bran buds into the liquid mixture stir just to get them coated. Let buds soak for 5 minutes. Pour buds and liquid mixture into the dry mixture and stir only until combined. Fold in the raisins. 

Grease a regular sized 12-cup muffin tin. Pour batter equally into all the cups. Bake at 400 degrees for 15-17 minutes or until muffins are done by doing a toothpick test. You don't want to over bake these.


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