Posted By Ingrid Turner on Nov 15, 2013 in American Food Recipes, Baking, Breakfast, Desserts, Featured, Food Holidays, Grapes, How To Cook, Muffin & Cupcake Recipes, Sweets, Vegetarian | 0 comments

National Raisin Bran Cereal Day is November 15th, and this recipe for Raisin Bran Muffins is just marvelous.

Aside from the nutrition facts about bran cereal, what could be better than combining bran with raisins.

Bran cereal is chock full of fiber, complex carbohydrates, protein, minerals, phytochemicals & antioxidants, combined with super nutritious raisins.

All grains are actually the fruits of grasses. Their structure is made up of 3 parts – bran, germ & endosperm with bran consisting of the outer shell.

Bran is very fibrous – a very important quality to keep one regular & helps to avoid such difficulties as it scours the insides of your intestines, thus cleansing the system & moving toxins & waste from your body.

Bran cereals are readily available in supermarkets & raisin bran can easily be included in bran muffins, making bran muffins even more delicious.

Bran muffins are a favorite, and so much better if you custom make them to your family’s preference.

How to Bake Raisin Bran Muffins:

My recipe yields 16 muffins – moist & delicious!

Type: Muffin Recipe

Serve with: softened butter
Prep Time: 10 min
Bake Time: 23 – 28 min
Cool Time: 4 – 5 min
Yields: 16 muffins

Ingredients:

2 1/2 cups all purpose flour
1 3/4 cups All Bran or Raisin Bran
2 1/2 tbsp sugar
1 1/2 tsp baking soda
1/8 tsp salt
2 1/2 cups buttermilk
2/3 cup molasses
2 large eggs
3 – 5 tbsp butter – melted & cooled
1/2 tsp vanilla extract
3/4 cup nuts – optional

Instructions:

Preheat oven to 350 degrees F.
Grease muffin tins or line with paper liners.
In a mixing bowl, combine flour, All Bran or Raisin Bran, sugar, baking soda & salt.
In another mixing bowl, mix & beat in buttermilk, molasses, eggs, butter & vanilla extract.
Add wet ingredients to dry ingredients. Mix only as much as absolutely necessary to create a wet mixture. * Tips: If you wish to include nuts, fold them in just before dry mixture is moist. I prefer to fold dry into wet ingredients with a wooden spoon or wooden paddle. This way, you won’t be inclined to over-mix your batter.
Pour batter into muffin tins & bake for 23 – 28 min, or until a toothpick comes out clean.
Cool for 4 – 5 min before removing from the pan & cool on a rack.