Bran-raisin muffins

Yield: 12 Muffins

Measure Ingredient
1½ cup Shreds of wheat bran cereal
½ cup Raisins
½ cup Boiling water
1 \N Egg
1 cup Buttermilk
¼ cup Vegetable oil
1¼ cup All-purpose flour*
⅔ cup Sugar
1¼ teaspoon Baking soda
¼ teaspoon Salt
¼ teaspoon Ground nutmeg

Heat oven to 400F. Grease bottoms only of 12 medium muffn cups, 2½ x 1 ¼ inches, or line with paper baking cups. Mix cereal, raisins and water; let stand 2 minutes. Beat egg in 2 ½-quart bowl; stir in buttermilk, oil and cereal mixture. Stir in remaining ingredients, all at once, just until flour is moistened (batter will be lumpy).

Fill muffin cups about ¾ full. Bake until golden brown, about 20 minutes. Immediately remove from pan. About 1 dozen muffins;190 calories per muffin.

*If using self rising flour, omit baking soda and salt. Source: Betty Crocker's Cookbook, 6th Edition

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