3/4cupgolden raisins, optional, but highly recommended!
2tablespoonsmolasses
1/4cupdark or light brown sugar, packed
1teaspoonvanilla
3/4cupwhole wheat flour
1/2cupwhite flour
1teaspoonsoda
1teaspoonbaking powder
1/2teaspooncinnamon
1/4teaspoonsalt
Wheat Bran or Wheat Germ for sprinkling on top, optional
Instructions
Preheat oven to 400 degrees.
Grease twelve muffin cups or use paper liners.
In a large bowl, combine oil, All-Bran cereal and buttermilk. Let sit for about 5 minutes.
Add eggs, raisins, molasses, brown sugar and vanilla. Stir just until ingredients are incorporated.
Add to the large bowl: wheat and white flours, baking soda, baking powder, cinnamon and salt.
Fold into the wet ingredients.
Scoop batter into greased muffin cups. Fill all cups evenly, as full as possible.
Sprinkle with wheat bran or wheat germ (optional).
Bake at 400 on center rack for about 15-18 minutes, or until muffin springs back when touched lightly.
Notes
These muffins are sweet, slightly from the cereal, sugar and molasses. The raisins also add sweetness. If you aren't a fan of raisins, but would like to have the natural sugar, you may grind the raisins in a food processor and then add to the batter. Craisins also work well!
To make buttermilk substitute, pour 1 tablespoon of lemon juice into a measuring cup. Add milk to measure 1 cup. Let sit for 5 minutes on countertop.
1/2 cup of Plain Greek Yogurt and 1/2 cup of milk also work well as a buttermilk substitute.
If you do not have molasses, you may substitute 2 tablespoons honey or Pure Maple Syrup.
This recipe freezes well. Bake as directed and let cool completely. When cooled, wrap individually, freeze for easy take and eat while at school, work, etc. Or place in one large Ziplock bag in the freezer. To thaw quickly, place muffin on a paper towel, and microwave for about 30 seconds.