Honey and Raisin Bran Muffins

Name: Honey and Raisin Bran Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8-9 muffins, 8-9 serving(s)
Ingredients: 1 cup natural bran; 1 cup buttermilk; 1/2 cup raisins; 1/3 cup butter; 1/2 cup brown sugar; 2 tablespoons clear honey; 1 egg; 1 cup flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt

Submitted by ltdsaloon16r

"Bran muffin with a difference.."

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Ready In:: 35mins
Ingredients:: 11
Yields:: 8-9 muffins
Serves:: 8-9

ingredients

1 cup natural bran
1 cup buttermilk
¹⁄₂ cup raisins
¹⁄₃ cup butter
¹⁄₂ cup brown sugar
2 tablespoons clear honey
1 egg
1 cup flour
2 teaspoons baking powder
¹⁄₂ teaspoon baking soda
1 teaspoon salt

directions

Soak bran, buttermilk and raisins together while preparing the rest of the batter.
Cream butter and sugar.
Beat in the honey and egg.
Add the bran mixture.
Stir together the flour, baking powder, baking soda and salt.
Add the dry ingredients to the wet ingredients and stir just until moistened.
Bake in greased muffin cups at 375 degrees Fahrenheit for 20 minutes or until done.

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Reviews

Excellent, healthful, and moist! I subbed plain low fat soy milk for the buttermilk, because that is what I had. Delicious!

its not easy being
These muffins are delicious and very moist. The problem was they were so moist they fell apart. This was my husband's only complaint. When slightly warming to eat, it just fell apart like a cake would do.

Connie 1184197
This is the first time I have ever written a review for any recipe, but it was so good that I had too. The muffins were so moist and delicious and you don't even feel guilty for eating it. I added some oatmeal to make it even healthier and was so wonderful. Thank you Evie for sharing this recipe.

thewaitress2003
Very very good. I just ate one of these, and I would like to eat about 2 more right now. My DF got about 12 muffins out of this. She didn't change a thing, and they are just great. I would really like another one right now. Actually, she did have to substitute 1 cup of milk and a tablespoon of white vinegar for the buttermilk, and she only used half the salt called for, because North Americans in general have too much sodium in our diets. She was kind enough to just bring me another one of these muffins, and I'm going to end the review, because I really want to eat it now. 5 stars!

WorldFamousBigB