This week I’m suggesting a sweet treat with this recipe for raisin and bran muffins...
2 spray(s) cooking spray
1 cup(s) whole wheat flour
2/3 cup(s) uncooked wheat bran
1/4 tsp sea salt
1 tsp baking soda
1 tsp ground cinnamon
1/4 cup(s) regular butter, softened
2/3 cup(s) unpacked light brown sugar
1 large egg(s)
1 cup(s) raisins, chopped
Preheat oven to 400ºF. Coat a 12-hole muffin tin with cooking spray. In a medium bowl, combine flour, wheat bran, salt, baking soda and cinnamon; set aside.
Using an electric mixer, in a large bowl, cream butter with sugar until sugar is dissolved; add egg and beat thoroughly. Add one-third of bran mixture and one-third cup of buttermilk; mix until just combined.
Repeat, alternating, with remaining bran mixture; fold in raisins.
Fill each prepared muffin hole about two-thirds full with batter; place in middle of oven. Bake until a toothpick inserted in the centre of a muffin comes out clean – about 15 to 20 minutes.
Serve warm or cooled. Yields one muffin per serving.
Preparation time: 15 minutes
Cooking time: 20 minutes