Bran Muffins
Description: Raisins are a major crop of California’s fertile Central Coast and the grape-growing wine country there. These muffins showcase the raisins with whole grains and tangy buttermilk. They are easy to make and might even be healthy if they weren’t so wonderfully sweet. If you want to dial down the sugar, use applesauce instead.
Prep Time: 3 hours (including prep time)
Cook Time: 20-25 minutes
Cuisine: American
Servings: 12 muffins
Equipment
Muffin pan
Ingredients
2 tablespoons olive oil
½ cup (4 ounces) boiling water
2 cups (12 ounces) bran cereal
¾ cup (6 ounces) all-purpose flour
½ cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 ½ cup buttermilk
¾ cup brown sugar (firmly packed)
½ cup vegetable oil
2 tablespoons honey
1 egg
¾ cup raisins
Instructions
Line a muffin pan with liners or coat the cavities with oil.
In a small mixing bowl, pour the boiling water over ½ cup cereal, then set aside to cool.
Sift together the flour, baking soda, baking powder, and salt in medium mixing bowl.
Add the buttermilk, brown sugar, vegetable oil, honey, and egg.
Stir in the remaining cereal and the softened cereal, and fold in the raisins.
Cover and refrigerate for 2 hours.
Preheat the oven to 375 ℉.
Stir the batter, tehn scoop into each prepared muffin cavity, filling about ¾ full.
Bake for 20-25 minutes, until a toothpick or knife tip inserted in the center comes out clean.
Remove from the oven, and cool in the pan on a rack.
