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View more "Main Dishes" recipes Raisin & Bran Muffins Recipe

Raisin & Bran Muffins

Dairy Farmers of Canada
Add to Calendar 09/21/2019 10:00 AM 09/21/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

2 cups (500 mL) bran cereal, (type All-Bran or 100 % Bran)
1 1/2 cups (375 mL) raisins
1 3/4 cups (425 mL) Milk, soured* or buttermilk
1 1/2 cups (375 mL) all-purpose flour
2 tsp (10 mL) baking powder
1 1/2 tsp (7 mL) ground cinnamon
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
1/3 cup (80 mL) packed brown sugar
1 egg
1/4 cup (60 mL) butter, melted
1/4 cup (60 mL) molasses

Yields: 12 muffins

See full recipe: https://www.dairygoodness.ca/recipes/raisin-bran-muffins?source=calendar
Raisin & Bran Muffins true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Main Dishes
  • Prep. Time 15 mins
  • Cooking Time 25 mins
  • Yields 12 muffins
  • Course Main Dishes
  • Prep. Time 15 mins
  • Cooking Time 25 mins
  • Yields 12 muffins

Did you know?

You can find your favourite Milk Calendar recipes from as far back as 1974! Find them here.

This recipe is brought to you by:

My Milk Calendar From the 2007 Milk Calendar Explore all Milk Calendar recipes

Ingredients

2 cups (500 mL) bran cereal, (type All-Bran or 100 % Bran)
1 1/2 cups (375 mL) raisins
1 3/4 cups (425 mL) Milk, soured* or 
buttermilk
1 1/2 cups (375 mL) all-purpose flour
2 tsp (10 mL) baking powder
1 1/2 tsp (7 mL) ground cinnamon
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
1/3 cup (80 mL) packed brown sugar
1 egg
1/4 cup (60 mL) butter, melted
1/4 cup (60 mL) molasses

Preparation

Preheat oven to 375 °F (190 °C). Butter nonstick muffin pans or line with paper liners.

In a bowl, combine bran cereal, raisins and soured milk; let stand for 5 min. In a large bowl, combine all-purpose flour, baking powder, cinnamon, baking soda and salt. Whisk sugar, egg, butter and molasses into milk mixture. Pour over dry ingredients and stir just until moistened.

Spoon into prepared muffin pan. Bake for about 25 min or until tops are firm to the touch. Let cool in pan for 5 min. Transfer to rack to cool completely.

Tips

*You can replace buttermilk by sour milk or yogourt. To make sour milk, add 1 tbsp (15 mL) of white vinegar to 1 cup (250 mL) milk.

For the Adventurous: Replace half of the raisins with dried cranberries and/or dried blueberries. Add 1/2 tsp (2 mL) ground ginger with dry ingredients.

168 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

You can find your favourite Milk Calendar recipes from as far back as 1974! Find them here.

This recipe is brought to you by:

My Milk Calendar From the 2007 Milk Calendar Explore all Milk Calendar recipes

Did you know?

You can find your favourite Milk Calendar recipes from as far back as 1974! Find them here.

This recipe is brought to you by:

My Milk Calendar From the 2007 Milk Calendar Explore all Milk Calendar recipes

Nutritional Info

Per serving
Energy: 248 Calories
Protein: 5 g
Carbohydrate: 50 g
Fat: 6 g
Fibre: 5 g
Sodium: 358 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 10 % / 107 mg
Magnesium: 30 % / 75 mg
Thiamin: 28 % / 0.4 mg
Iron: 23 % / 3.3 mg
Phosphorus: 18 % / 197 mg

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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