Raisin And Bran Muffins
Moist, hearty raisin and bran muffins with a hint of sweetness, perfect for breakfast or snacks, appealing to those who enjoy whole grain, fruity baked treats.
Ingredients
Instructions
- Blend sugar and shortening together; add eggs and buttermilk. Pour boiling water over bran; add to the buttermilk mixture.
- Combine baking soda, salt, and flour; stir into the bran mixture.
- Add raisins and mix well.
- Spoon the batter into greased muffin tins or baking cups.
- Bake in a preheated oven at 350°F for 25 minutes.
Tips & Substitutions
For a healthier twist, consider substituting half of the sugar with applesauce and using whole wheat flour instead of all-purpose flour. To ensure even baking, do not overfill the muffin tins; fill them about 2/3 full. If you like, add chopped nuts or spices like cinnamon for extra flavor. For a different texture, try adding some oats.
Serving Suggestions
These Raisin and Bran Muffins are perfect for breakfast or as a snack. Serve them warm with a pat of butter or cream cheese for added richness. They pair beautifully with a cup of coffee or tea. For a delightful brunch option, serve alongside a Citrus Bagel and fresh fruit.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, wrap them individually in plastic wrap and place them in a freezer bag, where they can last up to 3 months. To reheat, microwave for 15-20 seconds or warm in the oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Raisin And Bran Muffins contains roughly 965 calories, with 15g protein, 182g carbohydrates, and 26g fat. It is an excellent source of potassium (32% of the Daily Value), protein (29% of the Daily Value), and dietary fiber (29% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1384mg per serving (60% 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 a different type of milk instead of buttermilk?
Yes, you can use regular milk mixed with a tablespoon of vinegar or lemon juice to create a buttermilk substitute. Let it sit for about 5 minutes before adding it to the batter. This will help achieve the same tanginess and moisture that buttermilk provides.
What can I substitute for shortening?
You can substitute shortening with an equal amount of unsalted butter or coconut oil for a different flavor profile. Keep in mind that using butter will add richness, while coconut oil can give a subtle sweetness. Be sure to melt the coconut oil before mixing it with the other wet ingredients.
How can I make these muffins gluten-free?
To make gluten-free Raisin and Bran Muffins, substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum for proper texture. Additionally, check that the bran you use is certified gluten-free to avoid cross-contamination.
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).