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MUFFINS - Raisin Bran Muffins or Orange Raisin Bran Muffin
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Yield: a refreshing citrus flavor, try our New Taste variation
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| The NewTaste of Tradition Raisin Bran Muffins Freshly baked muffins on demand—a dream come true! This batter keeps in your refrigerator for up to one month. For a refreshing citrus flavor, try our New Taste variation. Prep time: about 15 minutes / Bake time: 25 minutes Makes 3 dozen muffins | |
| 3 cups | whole wheat flour |
| 2 cups | toasted bran flake cereal 1 cup toasted wheat germ |
| 1 cup | packed brown sugar |
| 21⁄2 teaspoonsbakingsoda 1⁄2 teaspoon salt | |
| 2 cups | buttermilk |
| 1 cup | water |
| 2 large | eggs, beaten |
| 1⁄2 cup vegetable oil 1⁄2 cup honey 1⁄4 cup molasses | |
| 2 cups | Sun-Maid Natural Raisins |
COMBINE whole wheat flour, bran flakes, wheat germ, brown sugar, baking soda and salt in a large bowl, mix well.
COMBINE buttermilk, water, eggs, oil, honey and molasses in a bowl; blend well. Add to flour mixture; stir just until dry ingredients are moistened. Fold in raisins.
POUR into glass or plastic container. Cover and store in refrigerator for a minimum of 4 hours and a maximum of 4 weeks.
HEAT oven to 400°F. Grease or line muffin cups with paper baking cups. Spoon 1⁄4 cup batter into cups.
BAKE for 20 to 25 minutes. NEW TASTE
Oat and Bran Raisin Muffins: Substitute 1 cup oats or 1 cup nugget-type cereal for wheat germ. Prepare as above.
Orange Raisin Bran Muffins: Substitute 1 cup orange juice for 1 cup water. Add 2 teaspoons grated orange zest to batter.
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