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Spiced Bran Muffins with Raisins Recipe

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This recipe for Spiced Bran Muffins with Raisins, by , is from Food for the Soul, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa English


1 1/4 c all purpose flour (I use a mix of white, wheat and oat flour)
1 Tbsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 c brown sugar
1 Tbsp cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 1/2 c All-Bran cereal (or Bran Buds, or 3 c Raisin Bran cereal)
1 1/4 c milk
1 egg
1/3 c olive oil
3/4 c raisins or to taste
optional: 1/4 c sour cream

Preheat oven to 400.
Measure All-Bran cereal and milk onto a large mixing bowl, let stand several minutes to soften.
Grease 12-muffin tin, or line with paper cupcake liners.
In a separate bowl, stir together flour, baking powder, baking soda, salt, brown sugar, and spices. Set aside.
Add egg, oil (and sour cream if using) to the softened cereal. Beat well. Add flour mixture and raisins, stirring only until combined.
Spoon mixture evenly into 12-muffin tin. Bake for about 25 minutes or until lightly browned (do not overcook).

Personal Notes:
Personal Notes:
I tripled this recipe (to use the whole box of all-bran cereal). Added sour cream since I only had one egg. Added baking soda to make sure it rose. Added spices just because. It came out wonderful: dense, moist, and spicy.




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