Mixed Raisin-Bran Muffins
These hearty mixed raisin-bran muffins offer a wholesome, slightly sweet flavor with the richness of molasses and the chewy texture of raisins. Perfect for breakfast or snacks, they appeal to those seeking a nutritious, delicious treat that suits a health-conscious lifestyle.
Ingredients
Instructions
- Combine dry ingredients in a large bowl.
- In a separate bowl, mix milk, beaten egg, molasses, and vegetable oil.
- Add liquid ingredients to dry ingredients and mix only until just moistened; the batter should be lumpy.
- Spray muffin tin with cooking spray or line with baking cups.
- Fill each muffin cup three-quarters full.
- Bake at 425°F for 15 minutes or until tops are golden brown.
Tips & Substitutions
For a lighter texture, you can substitute half of the oat bran with almond flour or finely ground oats. If you prefer a different sweetness, consider using honey or agave syrup instead of molasses. To add extra flavor, mix in some cinnamon or nutmeg. Ensure not to overmix the batter; it should remain lumpy for the best rise and texture.
Serving Suggestions
These muffins make a delightful breakfast paired with yogurt and fresh fruit. They also complement a warm cup of tea or coffee. For a special touch, serve them with a smear of cream cheese or butter. They can be enjoyed alongside a light salad or as a snack throughout the day, making them versatile for any meal.
Storage & Reheating
Store any leftover muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them individually wrapped in plastic wrap and placed in a freezer bag for up to three months. To reheat, simply microwave for 15-20 seconds or warm in a preheated oven at 350°F for about 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Mixed Raisin-Bran Muffins contains roughly 260 calories, with 3g protein, 49g carbohydrates, and 8g fat. It is an excellent source of iron (39% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 1026mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular flour instead of whole wheat pastry flour?
Yes, you can substitute regular all-purpose flour for whole wheat pastry flour, but keep in mind that it may alter the flavor and texture slightly. Whole wheat pastry flour adds a nuttier taste and a more tender crumb, while all-purpose flour will yield a denser muffin.
Is it possible to make these muffins vegan?
Absolutely! To make these muffins vegan, replace the egg with a flaxseed egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water), and use a plant-based milk like almond or soy milk. Ensure that the molasses is also vegan-friendly.
How can I make these muffins gluten-free?
To make gluten-free mixed raisin-bran muffins, substitute the whole wheat pastry flour with a gluten-free all-purpose flour blend that includes xanthan gum. Check that all other ingredients, especially baking powder, are gluten-free. This will help maintain the muffin's texture while accommodating gluten-free diets.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).