Brown Sugar Bran Muffins

Yield 1 dozen


1 1/2 cups bran

1 1/2 cups white whole-wheat flour

1 1/2 teaspoon baking powder

1 teaspoon cinnamon

1 1/2 teaspoon baking soda

1/2-3/4 cup brown sugar, packed

1/2 teaspoon salt

1 1/4 cups milk of choice

4 tablespoons vegetable oil

2 eggs

1 cup golden or black raisins

  1. Preheat oven to 400 F.

  2. Line 12 muffin cups with paper liners or spray a vegetable spray into muffin cups.

  3. Blend together dry ingredients. Add remaining ingredients and mix until blended. Spoon batter into prepared muffin cups. Let stand 10 minutes.

  4. Bake at 400 for 12-15 minutes or until a toothpick inserted into the center comes out dry.

  5. Dip warm muffins into melted butter or margarine and then into brown sugar for a sweeter flavor.

Gluten free: Use gluten free flour, such as almond flour, and gluten free bran. 

Vegan: Use soy, almond, coconut or seed milk.

Diabetic: Use Stevia brown sugar in recipe and for dipping.

Add some color: Try dried cranberries in place of raisins or in addition!

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Eat, Read and Dream, my cookbook with Geri Clouston, inspired by my Foodie Lit columns is now available on Amazon, Book Baby, and Book Depository. Order now!  So excited to share with you!

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