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Raisin Bran Muffins (Heart Smart)

Make the batter in advance, ladle into a sealable plastic container, and refrigerate up to two weeks. This is a great base for all sorts of add-ins. Try shredded carrot, raisins, dried cranberries or pineapple.

Course: Breakfast

Keyword: muffins, raisin bran

Servings:

Author: Relish

Ingredients

Cooking spray
2 cups All-Bran cereal
2/3 cup wheat bran
1 1/3 cups boiling water
2 2/3 cup all-purpose flour
1 tablespoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon grated or ground nutmeg
2 cups low-fat buttermilk
1/2 cup pasteurized egg substitute
1 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
1-2 cups raisins to taste

Instructions

Mix cereal and wheat bran in a large bowl. Add boiling water and stir well.
Whisk together flour, baking soda, salt, cinnamon and nutmeg in a medium bowl.
Preheat oven to 375F. Coat muffin cups with cooking spray.
Add 1 cup buttermilk to bran mixture; stir well with a whisk. Add remaining buttermilk, egg substitute, granulated sugar, brown sugar, oil and vanilla, stirring until smooth.
Add flour mixture; stir until a thick batter forms. Stir in raisins.
Fill each muffin cup two-thirds full. Bake about 15-20 minutes, until puffed and lightly browned.