Whole Wheat, Oatmeal and Raisin Muffins Preheat oven to 375F. Grease a muffin tin, or line with baking cups. Makes 12 large muffins
I love these muffins! They are so nice! Delicious bran muffin! I found this recipe on Baking Bites--a wonderful blog--and knew that I needed to try them. They contain wheat bran, whole wheat flour, and buttermilk but they aren't heavy or too dense like a lot of bran muffins. They are just right. The sweetness is perfect also. And the really cool thing about them is that you can make up the batter, let it rest for 15 min, then refrigerate it and keep it for up to a week before baking. So you can bake them as you need them! Great recipe! Probably my favorite bran muffin to make! Continue for recipe.
(from Baking in America)
1 cup whole wheat flour
1/4 cup wheat bran
1/4 cup sugar
1/4 cup brown sugar
1 1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1 cup raisins (or other dried fruits)
1 1/2 cups rolled oats, slightly chopped (or quick cooking oats)
1 cup buttermilk
1/4 cup vegetable oil
1 tsp vanilla
1/2 cup water
In a large bowl, whisk together flour, wheat bran, sugars, baking soda, salt and cinnamon. Stir in dried fruit and oats. In a small bowl, whisk together egg, buttermilk, vegetable oil, vanilla and water.
Add buttermilk mixture to oat mixture and stir until just combined. Let stand for 15-20 minutes. You may refrigerate the batter, covered, for about a week at this point.
Spoon batter into prepared tins by heaping 1/4 cups (about 1/3 cup).
Bake for 20 minutes, until muffins are golden brown and spring back when gently pressed. Add 5 minutes baking time if batter is cold.
Whole Wheat, Oatmeal and Raisin Muffins
Preheat oven to 375F. Grease a muffin tin, or line with baking cups.
Makes 12 large muffins