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MUFFIN &
SCONE RECIPES:
Moist Bran Muffins
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Moist
Bran Muffins |
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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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King Arthur Flour: Whole Grain Baking |
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CLICK HERE to view
discussion about this recipe on
The Recipe Girl blog.
PRINT this Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again. "These were easy to make and baked up
beautifully. They stayed moist too."
-San Diego, CA
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