Bran, Banana and Raisin Muffins
You can't claim to have a complete repertoire of muffin recipes without including the traditional bran variety. I often find them boring and dry, but the banana and molasses in these muffins boosts the flavor to a new high and simultaneously increases the moisture
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 large egg
- 1/4 cup vegetable oil
- 1/3 cup whole wheat flour
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup all purpose flour
- pinch salt
- 3 tbsp molasses
- 1 cup sugar
- 1 medium ripe banana mashed
- 1/3 cup low fat milk
- 1/2 cup wheat bran
- 1/3 cup raisins
- Carbohydrate 36.5252110405863 g
- Cholesterol 17.625 mg
- Fat 4.38582668633652 g
- Fiber 4.92490286119032 g
- Protein 3.3980424550005 g
- Saturated Fat 0.466273191090905 g
- Serving Size 1 1 Serving (76g)
- Sodium 3402.34848819609 mg
- Sugar 31.600308179396 g
- Trans Fat 0.241961576092532 g
- Calories 178 calories
1.Preheat the oven to 375°F. Spray 12 muffin cups with vegetable oil. 2.Combine the oil, molasses, egg, sugar, banana, vanilla, yogurt and milk in a large bowl and mix until well blended. 3.Combine the bran, both flours, baking powder, baking soda, cinnamon, salt and raisins in another bowl and mix well. Add to the wet mixture and stir just until combined. Spoon into the prepared muffin cups and bake in the center of the oven for about 15 minutes, or until the tops are firm to the touch. Turn out and serve immediately or serve at room temperature.
