Thursday, April 25, 2013

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

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

  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!




Carol @ Always Thyme to Cook said...

Great idea to double the batch, they look so good, I'm sure they go quickly!

Pam said...

I've seen the recipe and will have to try it. Good to know that they freeze well!

JG said...

Carol- When the mixing bowls are used, I double the batch.

Pam- Eggs Whites work well, here.