Raisin Bran Muffins
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 334.6
- Total Fat: 17.1 g
- Cholesterol: 25.9 mg
- Sodium: 211.6 mg
- Total Carbs: 40.9 g
- Dietary Fiber: 4.2 g
- Protein: 6.4 g
View full nutritional breakdown of Raisin Bran Muffins calories by ingredient
Introduction
This recipe was taken directly from here: http://pattonperpendere.blogspot.com/2011/07/wecipe-wednesday-bran-muffins.html<
BR>
I added the Flaxseed, Honey and Vanilla, so you can leave those out if you want. This recipe was taken directly from here: http://pattonperpendere.blogspot.com/2011/
07/wecipe-wednesday-bran-muffins.html<
BR>
I added the Flaxseed, Honey and Vanilla, so you can leave those out if you want.
Number of Servings: 15
Ingredients
-
5 cups bran flakes (or raisin bran)*
2 ½ cups flour
1 cup dried cranberries (if not using raisin bran)**
1 tsp. B. soda
½ cup sugar (or more to suit tastes)***
1 cup oil
2 eggs
2 cups buttermilk***
1/3 cup flaxseed
0.33 tbsp (1 tsp) honey
1 tbsp vanilla
Directions
This recipe was taken directly from here: http://pattonperpendere.blogspot.com/2011/07/wecipe-wednesday-bran-muffins.html
I added the Flaxseed, Honey and Vanilla, so you can leave those out if you want.
-----------------------------------------------------------------------------
Bake at PREHEATED oven @ 375 for 20 minutes in greased muffin tins.
Assemble all dry ingredients, then add wet ingredients, but don’t let sit too long or the batter gets soggy and affects the texture.
*gross. .. but if you enjoy chewy raisins in your baked goods....go ahead
**again...gross, gross and gross
***I go wild and use brown sugar on occasion
****or you can just go the old one tablespoon of lemon juice or white vinegar per cup of milk and let sit for five minutes if you don't regularly purchase buttermilk like I don't
Serving Size: Makes about 15 regular sized muffins
Number of Servings: 15
Recipe submitted by SparkPeople user SOPHIECLS.
I added the Flaxseed, Honey and Vanilla, so you can leave those out if you want.
-----------------------------------------------------------------------------
Bake at PREHEATED oven @ 375 for 20 minutes in greased muffin tins.
Assemble all dry ingredients, then add wet ingredients, but don’t let sit too long or the batter gets soggy and affects the texture.
*gross. .. but if you enjoy chewy raisins in your baked goods....go ahead
**again...gross, gross and gross
***I go wild and use brown sugar on occasion
****or you can just go the old one tablespoon of lemon juice or white vinegar per cup of milk and let sit for five minutes if you don't regularly purchase buttermilk like I don't
Serving Size: Makes about 15 regular sized muffins
Number of Servings: 15
Recipe submitted by SparkPeople user SOPHIECLS.