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75
Raisin Bran Muffins
1 cup boiling water
1 cup wheat bran
1 cup raisins
1 cup brown sugar
1
⁄2 cup sugar
1
⁄2 cup shortening
2 eggs
2 cups buttermilk
1
1
⁄2 teaspoons vanilla
2
1
⁄2 cups all-purpose
flour
2
1
⁄2 teaspoons baking
soda
1 teaspoon baking
powder
1
⁄2 teaspoon salt
2 cups bran cereal
flakes
Pour boiling water over bran in medium bowl.
Add raisins. Set aside.
Place brown sugar, sugar, and shortening in
mixer bowl. Attach bowl and flat beater to
mixer. Turn to Speed 4 and beat about 1 minute.
Add eggs. Turn to Speed 4 and beat about
30 seconds. Add buttermilk and vanilla. Turn to
STIR Speed and mix about 30 seconds. Stop and
scrape bowl.
Add flour, baking soda, baking powder, and salt.
Continuing on STIR Speed, mix about
30 seconds. Stop and scrape bowl. Continuing
on STIR Speed, mix about 30 seconds longer.
Gradually turn to Speed 4 and beat about
1 minute. Add bran-raisin mixture and bran
cereal flakes. Turn to STIR Speed and mix about
30 seconds, or until ingredients are combined.
Spoon batter into greased or paper-lined muffin
pans. Bake at 400°F for 20 minutes, or until
toothpick inserted in center comes out clean.
Remove from pans immediately. Serve warm.
Yield: 24 servings (1 muffin per serving).
Per servings; About 185 cal, 3 g protein, 33 g
carb, 5 g fat, 18 mg chol, 261 mg sodium.
Tip: Batter can be refrigerated in tightly covered
container up to 1 week.
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