Raisin Muffins
Moist and flavorful raisin muffins with a hearty bran base, perfect for breakfast or a quick snack. The combination of raisins and a tender crumb makes these muffins a favorite among breakfast lovers and snackers alike, offering a sweet, wholesome treat that keeps well refrigerated.
Ingredients
Instructions
- Mix together Raisin Bran, buttermilk, vegetable oil, sugar, and eggs.
- Mix together flour, baking soda, and salt, then add to the buttermilk mixture.
- Refrigerate the mixture for 6 hours.
- Bake in lined muffin tins at 375°F for 15 minutes.
Tips & Substitutions
For a healthier twist, consider reducing the sugar to 2 cups or substituting half of the vegetable oil with applesauce. Make sure to mix the dry ingredients separately before adding them to the wet mixture to ensure an even distribution of baking soda. If you want a nuttier flavor, add 1 cup of chopped walnuts or pecans to the batter.
Serving Suggestions
Serve these delicious Raisin Muffins warm for breakfast or as a snack. They pair beautifully with a dollop of cream cheese spread or a drizzle of honey. For a complete meal, consider serving them alongside a fresh fruit salad or yogurt. These muffins are also an excellent addition to a brunch spread that might include dishes like Sherry'S Old Fashioned Pound Cake.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the muffins in a freezer-safe bag for up to 3 months. To reheat, simply microwave them for about 15-20 seconds or warm them in a preheated oven at 350°F for 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Raisin Muffins contains roughly 2111 calories, with 18g protein, 149g carbohydrates, and 168g fat. It is an excellent source of vitamin A (283% of the Daily Value), vitamin C (96% of the Daily Value), and dietary fiber (42% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% 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 milk instead of buttermilk?
Yes, you can use regular milk, but for the best flavor and texture, it’s recommended to substitute it with buttermilk or add a tablespoon of vinegar or lemon juice to regular milk and let it sit for 5 minutes to sour it.
How can I make these muffins less sweet?
To reduce the sweetness, you can cut the sugar down to 2 cups or replace some of it with unsweetened applesauce. Additionally, consider using unsweetened raisins or adding spices like cinnamon to enhance flavor without extra sugar.
Can I make these muffins ahead of time?
Absolutely! You can prepare the batter and refrigerate it for up to 6 hours, or you can bake the muffins in advance and store them. Just remember to cool them completely before storing to maintain their texture.
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).