MOIST BRAN MUFFINS
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¾ cup boiling water
1¼ cups bran cereal (not flakes), divided
¾ cup raisins
¾ cup packed light or dark brown sugar
¼ cup vegetable or canola oil
2½ cups whole wheat flour, traditional or white whole wheat
1 tsp baking soda
½ tsp baking powder
1 tsp salt
1 large egg
¾ cup buttermilk
½ cup orange juice
1. Pour boiling water over ¾ cup of the bran cereal in a small mixing bowl. Add the raisins, brown sugar and oil. While the bran mixture cools, blend together the flour, baking soda, baking powder and salt in a large mixing bowl.
2. Beat the egg with the buttermilk and orange juice in a large measuring cup. Add this mixture to the dry ingredients. Stir in the remaining ½ cup bran cereal, then the bran/raisin mixture. Cover the bowl and refrigerate overnight.
3. The next day, preheat oven to 375°F. Lightly grease a muffin tin or line with papers and coat the papers with nonstick spray. Fill each cup two-thirds full. Bake the muffins until a cake tester inserted in the center comes out clean, 23 to 26 minutes for small muffins (35 to 40 minutes for large muffins). Remove from oven and allow the muffins to cool in the pan for 5 minutes, then turn them out onto a rack to finish cooling, or serve warm, as desired.
Servings: 12
Yield: 12 small muffins or 6 large muffins
Serv. Size: 1 small muffin or 1/2 large
Recipe Source: King Arthur Flour: Whole Grain Baking
Nutrition Facts
Amount Per Serving
Calories 250
Calories From Fat (20%) 51
Total Fat 5.82g
Saturated Fat 0.65g
Cholesterol 18.24mg
Sodium 386.84mg
Potassium 361.34mg
Carbohydrates 48.67g
Dietary Fiber 6.04g
Sugar 23.28g
Net Carbohydrates 42.63g
Protein 6.00g
WW Points 4.5
Cooking Tips
*We used “Bran Buds.”
**The batter can be mixed up and held in the refrigerator for up to a week, then scooped and baked as needed, so you can have fresh, warm muffins whenever you like!
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RATE THIS RECIPE[ratings]
“These were easy to make and baked up beautifully. They stayed moist too.”
-San Diego, CA
