Friday, September 17, 2010

Bran Raisin Muffins

These muffins are GREAT. We used to make them all the time. Then once we started reading ingredient labels, we found out that there was high fructose corn syrup in the bran cereal we used (the recipe came from the cereal's box, we made a few modifications).

But then I found bran cereal at Trader Joe's last month with NO HFCS!! Yippie!

My husband is running a marathon next weekend, so he needs to carbo load. He requested that I make these muffins to help him with the carbo loading (also defined as 'eating as much as possible' by one of my Exercise Physiology professors in grad school...real technical, right?)raisin bran muffins


  • 1 1/4 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 2 cups bran cereal (like Kellog's All-Bran)
  • 1 1/4 cups fat-free milk
  • 1 egg
  • 1/4 cup vegetable oil (I always use a little less)
  • 1/2 cup raisins


1. Place raisins in a bowl. Cover with boiling water.

2. Stir together flour, sugar, baking powder and salt. Set aside.

3. In large mixing bowl, combine the bran cereal and milk. Let stand about 2 minutes or until cereal softens. Add egg and oil. Beat well. Add flour mixture, stirring only until combined. Drain the raisins, fold them into the batter. Portion evenly into twelve 2 1/2-inch muffin pan cups coated with cooking spray.

3. Bake at 400° F about 20 minutes or until golden brown. Serve warm.

1 comment:

Spelling or grammar will not be criticized, so there's no reason not to leave me a comment!