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Raisin Bran Muffins
1 cup (250 mL)
boiling water
1 cup (250 mL) wheat
bran
1 cup (250 mL) raisins
1 cup (250 mL)
brown sugar
1
⁄2 cup (125 mL) sugar
1
⁄2 cup (125 mL)
shortening
2 eggs
2 cups (500 mL)
buttermilk
1
1
⁄2 tsp (7 mL) vanilla
2
1
⁄2 cups (625 mL)
all-purpose flour
2
1
⁄2 tsp (12 mL) baking
soda
1 tsp (5 mL) baking
powder
1
⁄2 tsp (2 mL) salt
2 cups (500 mL) bran
cereal flakes
Pour boiling water over bran in medium bowl.
Add raisins. Set aside.
Place brown sugar, sugar, and shortening in
mixer bowl. Attach bowl and flat beater to
mixer. Turn to Speed 4 and beat about 1 minute.
Add eggs. Turn to Speed 4 and beat about
30 seconds. Add buttermilk and vanilla. Turn to
STIR Speed and mix about 30 seconds. Stop and
scrape bowl.
Add flour, baking soda, baking powder, and salt.
Continuing on STIR Speed, mix about
30 seconds. Stop and scrape bowl. Continuing
on STIR Speed, mix about 30 seconds longer.
Gradually turn to Speed 4 and beat about
1 minute. Add bran-raisin mixture and bran
cereal flakes. Turn to STIR Speed and mix about
30 seconds, or until ingredients are combined.
Spoon batter into greased or paper-lined muffin
pans. Bake at 400°F (200°C) for 20 minutes, or
until toothpick inserted in center comes out
clean. Remove from pans immediately. Serve
warm.
Yield: 24 servings (1 muffin per serving).
Per servings: About 185 cal, 3 g protein, 33 g
carb, 5 g fat, 18 mg chol, 261 mg sodium.
Tip: Batter can be refrigerated in tightly covered
container up to 1 week.