Raisin Bran Muffins
If you happen to like Morning Glory muffins, you are in luck.
And unlike the Morning Glory muffin which usually tries to pass as a healthier choice, this recipe combines clean ingredients for a portable bowl of cereal in a muffin cup. This Raisin Bran Muffin recipe I pulled from our recipe archives bakes up one hearty little muffin. The combination of the whole wheat flour with the Raisin Bran gives this muffin a dense sponginess, not to mention all the egg whites giving it a protein boost. Using molasses as the main sweetener deepens the nuttiness of the whole wheat. While this is not a terribly sweet muffin, the bulk of the sweetness comes from the raisins themselves and a hint of molasses. Unlike many muffins where you feel like you’re eating something slightly indulgent, eating one of these Raisin Bran Muffins doesn’t give that impression. Enjoy with your favorite hot beverage and some freshly cut fruit for a breakfast alternative.
Raisin Bran Muffins
YIELD: Approximately 3½ dozen
- 1 13oz box of Erewhon Raisin Bran
- 5 cups whole-wheat flour
- 5 teaspoons baking soda
- 2 teaspoons sea salt
- 1¼ cups molasses
- 1 cup non-fat yogurt
- 3¼ cups non-fat buttermilk
- 8 egg whites
Preheat oven to 375 degrees.
Line 12 muffin cups with paper muffin liners. Combine Erewhon Raisin Bran, flour, baking soda and sea salt. Add yogurt, molasses and buttermilk. Mix well. Beat egg whites until stiff and fold into batter.
Pour batter into muffin cups, filling each tin about ½ full. Bake until muffin tops are brown – about 20 to 25 minutes.
Refrigerate extra batter in tightly covered container for up to 6 weeks, using as desired.
