Sometimes baking healthy is like going to the gym. You know you should because its so good for you, but you would so much rather be bad…

This muffin is bad meets good. Fried meets grilled. Donuts meet rice cakes. You know what I mean. It’s chock full of raisins, wheat bran, and uses a minute amount of vegetable oil instead of butter. As my dietitian friend would say, use canola oil- its good for your heart. It’s not super sweet, so enjoy with some yogurt for breakfast or take them to go in the morning.

The best part of this muffin? You can mix up the batter ahead of time and store it in the fridge. Whenever you want muffins, pop a few in the oven. Or better yet, use that toaster oven!

Raisin Bran Muffins
makes about 20 muffins, courtesy joythebaker

7.5 oz Raisin Bran cereal (half a 15 oz box)
2 1/2 cups flour
1/3 cup brown sugar
2/3 cups granulated sugar
1/2 teaspoon salt
3/4 teaspoon baking soda
1/2 cup vegetable oil
2 eggs, lightly beaten
1 teaspoon vanilla extract
2 cups buttermilk

In a large bowl, mix together Raisin Bran, flour, salt, sugars and baking soda. Whisk together oil, eggs, vanilla extract and buttermilk.

Whisk the wet ingredients into the dry ingredients.  If you plan on baking the muffins right away, allow to sit on the counter for 45 minutes before baking. If you’d like to bake the muffins throughout the week, place the batter in an airtight container and store in the fridge.  Scoop into lined muffins pans when ready to bake.  Sprinkle with granulated sugar if desired.

Bake at 375 degrees for 15 to 20 minutes, or until a skewer inserted in the center comes out clean.

 



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Christi

User Responses

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  • Melissa

    06.03.2010

    I love, love this recipe! My mom used to make a muffin similar to this one but she would sub applesauce for some oil for a lower fat version. Your pictures are great too! WooHoo!

  • Hi Melissa! I keep forgetting that applesauce trick, probably because I never have any around the house! :) Your mom is a smart woman- I only recently discovered the wonder of whole grain baking, though I’m still a sucker for a pretty white cake. :)

  • Perfect, thanks for sharing this recipe.

  • Hi Janice,
    You’re welcome, thanks for the visit! :)

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