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Great choice for
breakfast or a wholesome snack...
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¾ cup |
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boiling
water |
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1¼ cups |
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bran cereal
(not flakes), divided |
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¾ cup |
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raisins |
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¾ cup |
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packed light
or dark brown sugar |
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¼ cup |
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vegetable or
canola oil |
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2½ cups |
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whole wheat
flour, traditional or white whole wheat |
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1 tsp |
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baking soda |
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½ tsp |
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baking
powder |
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1 tsp |
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salt |
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1 large |
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egg |
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¾ cup |
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buttermilk |
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½ cup |
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orange juice |
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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. |
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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. |
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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. |
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Servings: 12 |
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Yield: 12 small muffins
or 6 large muffins
Serv. Size: 1 small muffin or 1/2 large |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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250.58 |
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Calories From Fat (20%) |
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50.98 |
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% Daily Value |
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Total Fat
5.82g |
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9% |
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Saturated Fat 0.65g |
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3% |
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Cholesterol
18.24mg |
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6% |
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Sodium
386.84mg |
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16% |
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Potassium
361.34mg |
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10% |
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Carbohydrates
48.67g |
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16% |
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Dietary Fiber 6.04g |
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24% |
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Sugar 23.28g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
42.63g |
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Protein
6.00g |
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12% |
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WW Points 4.5 |
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Cooking Tips |
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*We used "Bran Buds." |
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**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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Recipe Source |
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Arthur Flour: Whole Grain Baking |