Raisin Bran Muffins Recipe
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Prep Time
15m
Cook Time
20m
Total Time
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.
Recipe Options
Ingredients
Servings:
12
Scale:
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0.25
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Steps
1
Adjust oven rack to middle position and preheat to 350°F (180°C). In a large measuring cup, combine wheat bran and boiling water. Let stand 5 minutes, then stir in Greek yogurt and eggs. Meanwhile, combine whole wheat flour, all-purpose flour, sugar, cinnamon, baking powder, salt, baking soda, nutmeg, and butter in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until the butter is incorporated, then add bran mixture and continue only until the batter is well combined. With a flexible spatula, scrape the bowl and fold the batter once or twice to make sure it's well mixed from the bottom up, then fold in the raisins if using.
2
Divide the batter between 12 lightly greased muffin cups, about 4 ounces (1/2 cup; 115g) each. This is enough to completely fill each cup with a little mountain of batter, but do not be alarmed; it will rise significantly but spread very little overall. If you like, sprinkle with flaxseed, and bake until puffed and firm, about 18 minutes. Serve warm, and store leftovers in an airtight container for up to 2 days.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories315kcal
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Fat9g
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Saturated Fat4g
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Carbohydrates52g
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Fiber4g
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Sugar17g
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Protein9g
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Cholesterol54mg
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Sodium133mg
Percent Daily Values are based on a 2,000 calorie diet.