Good Ole’ Bran Muffins

Every so often the thought of biting into a Bran Muffin that is filled with Raisins seems so good. I don’t mean the muffin sold in quick take-out food areas or a muffin sold in the grocery store. I’m talking about a brown colored Bran Muffin that has been cooling on a rack after being removed from a muffin tin. Thinking about it always means I’ll be baking Bran Muffins the next day!

Well, that thought was yesterday, so today 24 muffins are now cooling on my kitchen counter. I always believe that if I am using the mixing bowls, a double batch is just as easy to bake as one batch is. And, with a double batch many can be placed in the freezer to enjoy later. I always double the recipe. :)

Many years ago the recipe (click here for card) below was printed on the All Bran Cereal box. I have changed it a bit. Now, I use Soy Milk, Egg Whites and Olive Oil. I also line my muffin tins with the paper liners.

Plain simple Bran Muffins are so good. Add the Raisins to make a good muffin great!

Bran Muffins

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

Enjoy!
Yummy!