Date Or Muscat Raisin Bran Muffins Recipe
Servings: 12
Ingredients
- 2 c. seeded Muscat raisins or possibly whole dates, cut into quarters
- 3 c. Kellogg's all bran
- 1 c. boiling water
- 1/2 c. sugar
- 1/2 c. Wesson corn oil (or possibly vegetable oil)
- 2 large eggs
- 2 c. buttermilk
- 1 1/2 c. all purpose flour
- 1/2 teaspoon salt
- 2 1/2 teaspoon baking soda
Directions
- Place Muscat raisins in medium size bowl; add in Kellogg's all bran, then pour boiling water over contents. Set aside. (if substituting dates, reserve them till batter is mixed.)
- In a bowl, beat large eggs lightly; add in sugar and vegetable oil, mixing well. Add in buttermilk, blend.
- Measure flour after it is sifted. Pour in bowl and add in salt and baking soda, mixing thoroughly. Add in these dry ingredients to the bowl with large eggs, buttermilk, etc., stirring with wire whisk only till blended. Then add in soaked Muscat raisins and the Kellogg's all bran. (If substituting dates, at this time, add in only the soaked Kellogg's all bran.) Gently blend. After that, if using the dates, they may be added, mixing carefully. Batter will be thick but moist.Bake 25 min at 400 degrees. You may use greased muffin tins or possibly aluminum foil muffin cups. After 5 min, turn out of muffin pans to cool. May be stored in Tupperware. (If you like, part of the batter may be stored, tightly covered, in refrigerator for several days.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 164g | |
| Recipe makes 12 servings | |
| Calories 369 | |
| Calories from Fat 98 | 27% |
| Total Fat 10.93g | 14% |
| Saturated Fat 1.75g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 506mg | 21% |
| Potassium 570mg | 16% |
| Total Carbs 68.84g | 18% |
| Dietary Fiber 9.3g | 31% |
| Sugars 41.9g | 28% |
| Protein 7.47g | 12% |
