Bran Muffins with Raisins

Bran Muffins with Raisins ready for the freezer!

For the past three weeks baking a double batch of Bran Muffins with Raisins has been on my "to do" list!  It had been a long time, since I'd baked a batch, so a box of All-Bran Cereal was purchased.  No, the name is not enticing nor is it glamorous, but these muffins are just delicious!  This is especially true the day after they are baked.

I use the original recipe that was printed on the Kellogg's All-Bran Cereal box years ago.  Well, with a few changes!  I use Olive Oil for sauteing & baking, Soy Milk and Egg Whites rather than the original ingredients.

One batch yields 12 muffins.  As long as my mixing bowls and cooking utensils are being used, I always bake a double batch and store most of them in the freezer.  These muffins freeze very well!   

Bran Muffins with Raisins

Oven: 400°F
Time: About 25 Minutes
Yield: 12 Muffins

Ingredients:
1 and ½ Cups Kellogg’s All-Bran Cereal
1 and ¼ Cups Milk (Can use Soy Milk)
1 and ¼ Cups Flour
3 tsp. Baking Powder
½ tsp. Salt
½ Cup Sugar
2 Egg Whites
1/3 Cup Olive Oil (for Sauteing & Baking)
¼ Cup Raisins

Method:

1. Preheat oven to 400°F.  
2. In a bowl combine All-Bran Cereal and Milk.  Stir.
3. In another bowl combine dry ingredients and stir.
4. Beat Egg Whites with a fork in another small bowl.
5. Combine Egg Whites and Olive Oil with Cereal/Milk mixture and stir well.
6. Add dry ingredients and Raisins. Stir only until combined.
7. Portion batter into 12 muffin cups.
8. Bake at 400°F about 25 minutes or until muffins are golden brown.        

**When measuring the Sugar, I use a scant less than the required amount, because I am using Raisins - that are already sweet.

These moisty muffins make for a great breakfast treat!  Store in Ziploc Freezer Bags in your freezer.  Defrost overnight or in the microwave!

Enjoy!
Yummy!