Raisin-Bran Muffins Recipe
An introduction to this Raisin-bran Muffins to your longing taste buds is going to keep them from asking for anything else for a long time to come. If it is an impressive Breakfast that you require, then this dish is the answer. Dish up this Raisin-bran Muffins for a meal today and see it simply vanish.
Ingredients
15-oz box (450 g) Raisin Bran
5 cups (1.2 1) whole wheat flour
5 tsp (25 ml) baking soda
2 tsp (10 ml) sea salt
1 cup (240 ml) nonfat yogurt
1 1/4 cups (295 ml) molasses
3 1/4 cups (780 ml) nonfat buttermilk
3 egg whites
Directions
Mix together cereal, flour, soda and sea salt.
Add yogurt, molasses and buttermilk.
Mix well.
Beat egg whites until stiff and fold into batter.
Fill paper-lined muffin tins half full and bake in 375°F (190°C) oven for 20-25 minutes.
Refrigerate extra batter in tightly covered container for up to 6 weeks, using as desired.
Add yogurt, molasses and buttermilk.
Mix well.
Beat egg whites until stiff and fold into batter.
Fill paper-lined muffin tins half full and bake in 375°F (190°C) oven for 20-25 minutes.
Refrigerate extra batter in tightly covered container for up to 6 weeks, using as desired.
