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Receta Sun-Maid Raisin Bran Muffins
by Anna Hagen

Tuesday, May 11, 2010

Raisin Bran Muffins

Ingredients:

Directions:

COMBINE whole wheat flour, bran flakes, wheat germ, brown sugar, baking soda and salt in a large bowl, mix well.

COMBINE buttermilk, water, eggs, oil, honey and molasses in a bowl; blend well. Add to flour mixture; stir just until dry ingredients are moistened. Fold in raisins.

POUR into glass or plastic container. Cover and store in refrigerator for a minimum of 4 hours and a maximum of 4 weeks.

HEAT oven to 400°F. Grease or line muffin cups with paper baking cups. Spoon 1⁄4 cup batter into cups.

BAKE for 20 to 25 minutes.

Variations:

Oat and Bran Raisin Muffins: Substitute 1 cup oats or 1 cup nugget-type cereal for

wheat germ. Prepare as above.

Orange Raisin Bran Muffins: Substitute 1 cup orange juice for 1 cup water. Add 2 teaspoons grated orange zest to batter.

I made the first variation, substituting rolled oats for the wheat germ. I also halved the recipe, because this makes a lot and I'm the only one who eats them. They were really good, though next time I plan to cut the sugar down a little or leave out the molasses, because they were a little too sweet for my taste. At first I was a little worried because the batter is really thin when you first mix it up, but after refrigerating, it gets really thick. It's nice to have the batter in the fridge so you can just pull it out and bake muffins when you want some, though I like these best at room temperature and not hot out of he oven.

If only the people in my house liked raisins.

Sun-Maid Raisin Bran Muffins

2010-05-11T14:18:00-05:00

Anna Hagen

bread|breakfast|muffins|