RCI-BR.003.0346.001
Raisin bran muffins
Raisin bran muffins from the Recidemia collection
Prep20 min
Cook18 min
Total38 min
Servings4
Difficultyadvanced
Ingredients
- -ox box Raisin bran1 15 unit
- 5 cup
- 1 1/2 cup
- 1 1/2 cup
- 5 tsp
- pumpkin spice1 tbsp
- 2 tsp
- eggs4 unitbeaten
- melted shortening or1 cup
- -margarine or1 unit
- 1 cup
- 2 tsp
- 1 quart
Method
1
Preheat oven to 375°F (190°C) and line muffin tins with paper liners or grease them lightly.
2
Combine all-purpose flour, sugar, brown sugar, baking soda, pumpkin spice, and salt in a large mixing bowl, whisking together until evenly distributed.
3
In a separate bowl, whisk together the beaten eggs, melted shortening (or oil), vanilla, and buttermilk until well combined.
4
Pour the wet ingredient mixture into the dry ingredients and fold together gently until just combined; do not overmix, as lumps are acceptable.
5
Crush the 15-ounce box of raisin bran cereal into smaller pieces and fold into the batter until evenly distributed throughout.
2 minutes
6
Fill each muffin cup three-quarters full with batter, using a spoon or ice cream scoop for even distribution.
2 minutes
7
Bake at 375°F (190°C) for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
20 minutes
8
Remove from oven and allow muffins to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.