Honey Raisin Bran Muffins

Honey Raisin Bran Muffins

Growing up my mother would make these muffins every time we had soup. We'd tear them in half and coat them with butter, either eating them straight or dipping them in our soup. To this day, soup on a cold winter's night is only complete for me with these muffins. They're also great for breakfast on the go.
  • Prep: 10 min
  • Cook: 20-25 min
  • Total: 30-35 min
  • Yields 1 dozen muffins
Honey Raisin Bran Muffins
  • cooking spray
  • Preheat oven to 400°F and lightly coat muffin tin with cooking spray.
  • 1 ¼ cups flour
  • 3 teaspoons baking powder
  • In a large bowl, combine the flour and baking powder.
  • 1 ½ cups raisin bran
  • 1 ¼ cups milk
  • ¼ cup raisins
  • Add raisin bran, milk, and extra raisins. Mix well to combine.
  • 1 egg
  • ⅓ cup canola oil
  • ½ cup honey
  • Add the egg, oil and honey. Stir well.
  • Spoon the batter into muffin cups that have been coated with cooking spray.
  • Bake at 400°F until golden brown and a toothpick inserted into the center of muffins comes out clean, about 18 to 20 minutes.
  • Remove muffin tin from over and place on a wire rack to cool for about 5 minutes.
  • Remove muffins from tin and place on wire rack and let cool for an additional 10 to 15 minutes.
  • Serve warm with butter. Store extra muffins in an air tight container. Keeps for 5 days.
From MakeBetterFood.com. . (http://makebetterfood.com/recipes/honey-raisin-bran-muffins/). Adapted from the kitchen of Cathryn Conroy.

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