1 ¼ cups all bran cereal (not flakes) divided into 2 portions
3/4 cup raisins
3/4 cup brown sugar
1/4 cup canola oil
2 ½ cups whole wheat flour
1 tsp. soda
½ tsp. baking powder
1 tsp. salt
1 egg
3/4 cup buttermilk
1/2 cup orange juice
The method
Directions
01
Pour boiling water over 3/4 cup of bran cereal. Mix in raisins, brown sugar and oil and set aside to cool.
02
Whisk together flour, soda, powder, and salt in large mixing bowl.
03
Beat the egg with buttermilk and orange juice in large measuring cup. Pour into dry ingredients with remaining 1/2 cup of bran cereal – mix gently to combine. Stir in brown sugar mixture and mix just to combine. Cover bowl and refrigerate overnight.
04
Muffin batter can be held for 1 week in the refrigerator. Bake muffins in a foil muffin tin cut into 2 muffin sections or bake in a 6 muffin tin or 12 muffin tin depending on your needs.
05
To Bake: Preheat oven to 375 degrees. Line muffin holders with paper liners and spray liners with non stick spray. Bake muffins for 23-26 minutes until tooth pick inserted comes out clean.
I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King…
This charming six-inch carrot cake is ideal for small celebrations or intimate gatherings. Moist and full of classic carrot cake flavor, it's perfectly balanced by a rich, not-too-sweet cream cheese frosting. Whether you're serving two with leftovers, slici…
This is one of my favorite recipes from Test Kitchen. IT’s got the perfect balance and tar lime and sweetness. You can use the suggested whipped cream or substitute a meringue topping.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Moist Raisin Bran Muffins (for 2 or 12)
Prep
Cook
Yield
Ingredients
Moist Raisin Bran Muffins
3/4 cup boiling water
1 ¼ cups all bran cereal (not flakes) divided into 2 portions
3/4 cup raisins
3/4 cup brown sugar
1/4 cup canola oil
2 ½ cups whole wheat flour
1 tsp. soda
½ tsp. baking powder
1 tsp. salt
1 egg
3/4 cup buttermilk
1/2 cup orange juice
Cook Like James · The method
Directions
1
Pour boiling water over 3/4 cup of bran cereal. Mix in raisins, brown sugar and oil and set aside to cool.
2
Whisk together flour, soda, powder, and salt in large mixing bowl.
3
Beat the egg with buttermilk and orange juice in large measuring cup. Pour into dry ingredients with remaining 1/2 cup of bran cereal – mix gently to combine. Stir in brown sugar mixture and mix just to combine. Cover bowl and refrigerate overnight.
4
Muffin batter can be held for 1 week in the refrigerator. Bake muffins in a foil muffin tin cut into 2 muffin sections or bake in a 6 muffin tin or 12 muffin tin depending on your needs.
5
To Bake: Preheat oven to 375 degrees. Line muffin holders with paper liners and spray liners with non stick spray. Bake muffins for 23-26 minutes until tooth pick inserted comes out clean.
Cook Like James
Moist Raisin Bran Muffins (for 2 or 12)
Prep
Cook
Yield
Ingredients
Moist Raisin Bran Muffins
3/4 cup boiling water
1 ¼ cups all bran cereal (not flakes) divided into 2 portions
3/4 cup raisins
3/4 cup brown sugar
1/4 cup canola oil
2 ½ cups whole wheat flour
1 tsp. soda
½ tsp. baking powder
1 tsp. salt
1 egg
3/4 cup buttermilk
1/2 cup orange juice
Directions
1
Pour boiling water over 3/4 cup of bran cereal. Mix in raisins, brown sugar and oil and set aside to cool.
2
Whisk together flour, soda, powder, and salt in large mixing bowl.
3
Beat the egg with buttermilk and orange juice in large measuring cup. Pour into dry ingredients with remaining 1/2 cup of bran cereal – mix gently to combine. Stir in brown sugar mixture and mix just to combine. Cover bowl and refrigerate overnight.
4
Muffin batter can be held for 1 week in the refrigerator. Bake muffins in a foil muffin tin cut into 2 muffin sections or bake in a 6 muffin tin or 12 muffin tin depending on your needs.
5
To Bake: Preheat oven to 375 degrees. Line muffin holders with paper liners and spray liners with non stick spray. Bake muffins for 23-26 minutes until tooth pick inserted comes out clean.
