Categories: Muffins
Ingredients
- 3/4 cup boiling water
- 1 1/4 cups bran cereal , divided
- 3/4 cup raisins
- 3/4 cup packed light or dark brown sugar
- 1/4 cup vegetable oil
- 2 1/2 cups whole wheat flour, traditional or white whole wheat
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 large egg
- 3/4 cup buttermilk
- 1/2 cup orange juice
Directions
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Yield: 1 Dozen
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Baking Temperature: 375°F
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Baking Time: 23 to 26 Minutes
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Pour boiling water over 3/4 cup of the bran cereal in a small mixing bowl. Add the raisins, brown sugar and oil. While the bran mixture cools, blend together the flour, baking soda, baking powder, and salt in a large mixing bowl.
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Beat the egg with the buttermilk and orange juice in a large measuring cup. Add this mixture to the dry ingredients. Stir in the remaining 1/2 cup bran cereal, then the bran-raisin mixture. Cover the bowl and refrigerate overnight.
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The next day, preheat oven to 375° F. Lightly grease a muffin tin or line with papers and coat the papers with nonstick spray. Fill each cup two-thirds full. Bake the muffins until a cake tester inserted in the center comes out clean, 23 to 26 minutes. Remove from the oven and allow the muffins to cool in the pan for minutes, then turn them out onto a rack to finish cooling, or serve warm, as desired.
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Nutritional Information per Serving (1 Muffin, 106G): 25g whole grains; 241 calories; 6g fat; 6g protein; 32g complex carbohydrates; 14g sugar; 6g dietary fiber; 18mg cholesterol; 386mg sodium; 346mg potassium; 43RE vitamin A; 9mg vitamin C; 3mg iron; 82mg calcium; 203mg phosphorus.