Serves 10
178 cal · 28 min
Bran Flake Raisin Muffins
Recipe GLPR5542e5b109dfed
Wholesome and delicious muffins combining all-purpose and whole wheat flours with bran flake cereal and raisins. These tender treats are lightly sweetened, moist from buttermilk, and baked until golden brown. Perfect for breakfast or a quick snack.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1/2 cup all-purpose flour
3/4 cup whole wheat flour
1/4 teaspoon salt
2 teaspoons baking soda
1/2 cup sugar
1 3/4 cups bran flake cereal with raisins
1 large egg
1 cup buttermilk
2 tablespoons vegetable oil
Directions
Wash your hands thoroughly with soap and clean water.
Preheat your oven to 425°F. Lightly grease or spray the bottoms and sides of a standard muffin tin with cooking spray or vegetable oil.
In a large mixing bowl, combine the all-purpose flour and whole wheat flour together.
Add the salt, baking soda, and sugar to the flour mixture.
Stir these dry ingredients together until well combined and evenly distributed.
Fold in the bran flake cereal with raisins, mixing gently to combine.
Create a well (shallow indent) in the center of the dry mixture and set the bowl aside.
In a separate bowl, beat together the egg, buttermilk, and vegetable oil until well blended.
Pour the wet ingredient mixture into the well of the dry ingredients.
Gently stir the mixture until all the ingredients are just moistened. Do not overmix; some small lumps in the batter are normal and desired.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Place the muffin tin in the preheated oven and bake for 15 to 20 minutes, until the muffin tops are golden brown.
Remove from the oven and allow the muffins to cool in the tin for a few minutes before serving warm.
For storage, wrap cooled muffins individually in foil or place in a freezer-safe plastic bag and freeze for up to 3 months.
To thaw, microwave a muffin for about 15 seconds on high power, or thaw overnight in the refrigerator.
