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      RECIPE TITLE "Golden Raisin-Bran Muffins Recipe"
    Source: Casual Cuisines of the World - Diner,
    Courtesy of: Cooking.com

    yields Makes 12 muffins.time--- difficultyeasy

    Some versions of this definitive diner muffin come out too dry, but soaking the bran cereal in the liquid ingredients until fully plumped ensures a wonderfully moist texture. For best results, select an unprocessed bran cereal such as All Bran or Bran Buds.

      RECIPE INGREDIENTS

    2 eggs
    1/3 cup firmly packed light or dark brown sugar
    1/2 cup vegetable oil
    2 cups buttermilk
    1/2 teaspoon salt
    1 1/2 cups wheat bran cereal (see note)
    2 1/4 cups all-purpose flour
    2 teaspoons baking soda
    3/4 cup golden raisins

    Another 250 Best Muffin Another 250 Best Muffin
    Start your day with Blueberry Breakfast Gems or have a wonderfully satisfying meal on the run with a Meal in a Minute Muffin. Recipes created for the microwave like Refrigerator Micro-Bran Muffins and the Specially for Kids chapter is designed for and with children in mind. Not only can kids make these recipes themselves with a little help from Mom or Dad, but each recipe is sure to appeal. Perfect for busy households, the Mix-A-Mix chapter enables you to prepare batter in advance which can be refrigerated and then popped into the oven at a later time. Chocolate Lover's Delight and Fudgey Nut Muffins will certainly satisfy the craving for something sumptuous. Also includes recipes for buffins, cuffins and puffins (a little bit cupcake, a little bit muffin and a whole lot delicious!).

      RECIPE METHOD

    Preheat an oven to 400 degrees. Generously butter twelve 1/2-cup muffin-tin cups.

    In a large bowl, combine the eggs, brown sugar, vegetable oil, buttermilk, salt and bran cereal. Using a wooden spoon, mix well. Let rest for at least 10 minutes or up to 1 hour to soften the bran.

    In another bowl, stir together the flour and baking soda. Add the flour mixture to the milk mixture, stirring until just combined. Do not overmix. Stir in the raisins.

    Spoon the batter into the prepared muffin cups, filling each cup two-thirds full. Bake until golden, about 20 minutes. Do not overcook.

    Transfer the pan to a rack and let cool for 15 minutes. Turn out the muffins onto the rack and serve warm or at room temperature.

    Wrap any cooled leftover muffins airtight and store at room temperature for up to 2 days.

    Recipe reprinted by permission of Weldon Owen. All rights reserved.

      Nutrition Facts
    Makes 12 muffins
    Facts per Serving
    Calories: 290 Fat: 11g Carbohydrates: 44g
    Cholesterol: 37mg Sodium: 364mg Protein: 7g
    Fiber: 2g % Cal. from Fat: 34% % Cal. from Carbs: 61%


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