Shakin & Bakin Foodie Blog

I love making and baking this fabulous recipe from homemade Raisin and Bran Muffins for my family. They are great in the morning for breakfast alongside our coffee or enjoy them late in the afternoon with a cup of hot tea.

Raisin and Bran Muffins Recipe

3 cups whole wheat flour
2 cups toasted bran flake cereal
1 cup toasted wheat germ
1 cup light brown sugar
2 1/2 teaspoons baking soda
1/2 teaspoon salt
2 cups buttermilk
1 cup water
2 large eggs, well-beaten
1/2 cup vegetable oil
1/2 cup honey
1/4 cup light molasses
2 cups plump and juicy raisins

Combine the whole wheat flour, bran flakes, wheat germ, brown sugar, baking soda and salt in a large mixing bowl, mix well. Combine buttermilk, water, large eggs, oils, honey and molasses in a a large mixing bowl and blend well. Add to the flour mixture, stir just until dry ingredients are moistened. Fold in the plump and juicy raisins. Pour into glass container. Cover and store in refrigerator for a minimum of 6 hours.

Preheat the oven to 400 degrees F. Grease or line muffin cups. Spoon the batter into the muffin cups, filling them 1/2 way full. Bake in a hot oven for 20-22 minutes or until done. Remove and let cool. Store in an airtight container for up to 4 days.