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Raisin Bran Muffins - 5 pts
Nb persons: 0
Yield: 1 muffin per serving
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DESCRIPTION Our healthier-version of this classic muffin is a reminder that home baked really is best. Swap in chopped walnuts for the raisins, if you like.* INGREDIENTS 2 spray(s) Cooking spray 1 cup(s) (120 g each) Flour, whole wheat ¾ cup(s) (14 g each) Bran, wheat, uncooked | |
¼ tsp (4 g each) | Sea salt |
1 tsp (4 g each) | Baking soda |
1 tsp (2 g each) | Cinnamon, ground |
¼ cup(s) (227 g each) Butter, softened ¾ cup(s) (48 g each) Sugar in the Raw Turbinado sugar, or other brand | |
1 large (50 g each) | Egg, (s), raw |
1 cup(s) (245 g each) Milk, buttermilk, low-fat (1%)
1 cup(s) (36 g each) Raisins, chopped
INSTRUCTIONS
Preheat oven to 400ºF. Coat a 12-hole muffin tin with cooking spray.
In a medium bowl, combine flour, wheat bran, salt, baking soda and cinnamon; set aside.
Using an electric mixer, in a large bowl, cream butter with sugar until sugar is dissolved; add egg and beat thoroughly. Add 1/3 of bran mixture and 1/3 cup of buttermilk; mix until just combined. Repeat, alternating, with remaining bran mixture and buttermilk; fold in raisins.
Fill each prepared muffin hole about 2/3’s full with batter; place in middle of oven. Bake until a toothpick inserted in center of a muffin comes out clean, about 15 to 20 minutes. Serve warm or cooled. Yields 1 muffin per serving.
NOTES
*Could affect PointsPlus values.
To prevent raisins from sticking to the knife when you chop them, coat the blade with cooking spray first.
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