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Raisin Bran Muffins Recipe

Name: Raisin Bran Muffins Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Ingredients: 2 ounces wheat bran, such as Bob’s Red Mill (1 cup; 55g); 8 ounces boiling water (1 cup; 225g); 4 ounces plain, non-fat Greek yogurt (1/2 cup; 115g); 2 large eggs, cold; 6 1/2 ounces whole wheat flour (1 1/2 cups; 185g); 5 1/2 ounces all-purpose flour (1 cup plus 1 tablespoon; 155g); 5 1/4 ounces sugar (3/4 cup; 150g); 1/2 ounce ground cinnamon (1 tablespoon; 15g); 2 teaspoons baking powder; 3/4 teaspoon (3g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight; 1/4 teaspoon baking soda; 1/8 teaspoon grated nutmeg; 6 ounces unsalted butter, soft and creamy—about 68°F (20°C)(12 tablespoons; 170g); 6 ounces golden raisins (1 cup; 170g), optional; 3/4 ounce flaxseed (3 tablespoons; 20g), optional

Prep 15m

Cook 20m

Total 35m

This Raisin Bran Muffin recipe combines wheat bran, Greek yogurt, and a blend of whole wheat and all-purpose flour for a delicious and nutritious treat. With a touch of sweetness from golden raisins and a hint of nutmeg, these muffins are perfect for breakfast or a quick snack on the go.