Raisin Bran Muffin Recipes

Excellent raisin bran muffins! Thanks to Joan Graham - a friend from church.

These are moist and delicious!

This is a receip I found on Sparks.com but I modified it with wheat flour and olive oil

* Oat Bran, 3 cup (remove)
* Walnuts, 1 cup, chopped (remove)
* Raisins, .5 cup, packed (remove)
* Dates, .5 cup, pitted, chopped (remove)
* Figs, dried, .5 cup (remove)
* Baking Powder, 3 tsp (remove)
* Brown Sugar, .5 cup, packed (remove)
* Milk, canned, evaporated, 1 can (13 oz) (remove)
* Egg, fresh, 3 large (remove)
* *Canola Oil, .25 cup (remove)
Preheat the oven to 425 degrees. In a large bowl combine the oat bran cereal, nuts, raisins and baking powder. Stir in the brown sugar or liquid sweetening. Mix the milk, egg whites and oil together (or the corn syrup) and blend with the oat bran mixture. Line muffin pans with paper baking cups or spray cups with Pam, fill with batter. Bake 15 to 17 minutes or test with a toothpick

Bran & Flaxseed make this muffin pack a punch!

Good source of Fiber!

Easy-to-make oat bran muffins

This is a big batch recipe, and these muffins freeze well.

Reminds me of my Mom's Christmas pudding - rich and moist, my family loves these. The batter can keep in the fridge for up to 3 weeks for fresh muffins whenever you want them.

I updated a recipe my Nana used to make

Using applesauce for the oil greatly reduces the fat content and in no way compromises flavor. YUM!