Bran Flake Raisin Muffins
Try these bran and whole wheat muffins for a quick and healthy start to your day.
- Yield
- 10 Muffins
- Serving size
- 1 muffin
- Rating
- 4.00 of 5 (62 ratings)
Food groups
- Grains: 1 ounces
Ingredients
- 1/2 cup all purpose flour
- 3/4 cup whole wheat flour
- 1/4 teaspoon salt
- 2 teaspoons baking soda
- 1/2 cup sugar
- 1 3/4 cups bran flake cereal with raisins
- 1 egg
- 1 cup buttermilk
- 2 tablespoons vegetable oil (or cooking oil of choice)
Directions
- Wash hands with soap and water.
- Preheat oven to 425 °F. Spray or grease the bottoms of a muffin tin.
- Put flour in a large bowl.
- Add salt, baking soda, and sugar.
- Mix well.
- Stir in the bran flake cereal.
- Mix well.
- Make a well in the center of mixture and set aside.
- In another bowl, beat the egg, buttermilk, and oil together.
- Pour the egg mixture into the well of the cereal mixture and stir until all ingredients are moist.
- Do not over mix.
- Fill the tins 2/3 full.
- Bake for 15-20 minutes or until golden brown.
- If not eaten right away, wrap the baked muffins in foil or a plastic bag and store in the freezer.
- Thaw for 15 seconds in the microwave or overnight in the refrigerator.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 177.99 |
| Total Fat | 4.55 g |
| Saturated Fat | 1.07 g |
| Monounsaturated Fat | 2 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.2 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 23.23 mg |
| Carbohydrates | 30.71 g |
| Dietary Fiber | 2.43 g |
| Total Sugars | 14.31 g |
| Added Sugars included | 12 g |
| Protein | 4.09 g |
| Calcium | 37 mg |
| Potassium | 101 mg |
| Sodium | 379.64 mg |
| Copper | 0 mg |
| Iron | 2 mg |
| Magnesium | 20 mg |
| Phosphorus | 79 mg |
| Selenium | 12 mg |
| Zinc | 1 mg |
| Vitamin A | 20 mcg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0.3 mcg |
| Vitamin C | 0 mg |
| Vitamin D | 1 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 3 mcg |
| Folate | 49 mcg |
| Thiamin | 0.2 mg |
| Riboflavin | 0.2 mg |
| Niacin | 2 mg |
| Choline | 25 mg |
Notes
Substitute for buttermilk: Add 1 tablespoon vinegar or lemon juice to 1 cup milk.
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Source
Recipe by: Eating Smart, Being Active — Colorado State University and University of California at Davis
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/bran-flake-raisin-muffins. Federal works are public domain in the United States.