Buttermilk-Raisin Bran Muffins

Vegetarian
Health score
2%
Buttermilk-Raisin Bran Muffins
40 min.
12
194kcal

Suggestions


Start your day on a delicious note with these delightful Buttermilk-Raisin Bran Muffins! Perfectly suited for a morning meal or a leisurely brunch, these muffins are not only vegetarian but also packed with wholesome ingredients that will keep you energized throughout the day. With a delightful balance of sweetness from the brown sugar and raisins, combined with the hearty texture of Fiber One® Raisin Bran Clusters®, each bite is a treat for your taste buds.

What makes these muffins truly special is their ease of preparation. In just 40 minutes, you can whip up a batch of 12 muffins that are moist, flavorful, and satisfying. The buttermilk adds a rich creaminess, while the combination of all-purpose flour and cereal provides a delightful crunch. Whether you enjoy them fresh out of the oven or as a quick grab-and-go breakfast, these muffins are sure to become a staple in your kitchen.

Imagine the aroma wafting through your home as they bake, inviting everyone to gather around for a warm, comforting start to the day. Serve them with a pat of butter for an extra touch of indulgence. So, gather your ingredients and get ready to impress your family and friends with these scrumptious Buttermilk-Raisin Bran Muffins that are as nutritious as they are delicious!

Ingredients

  • teaspoon baking soda 
  • 0.5 cup brown sugar packed
  • 1.3 cups buttermilk 
  • cups raisin cereal fiber one® raisin bran clusters®
  •  eggs 
  • 1.3 cups flour all-purpose gold medal®
  • 0.5 cup raisins 
  • 0.3 teaspoon salt 
  • teaspoon vanilla 
  • 0.3 cup vegetable oil 

Equipment

  • food processor
  • bowl
  • frying pan
  • oven
  • wire rack
  • toothpicks
  • ziploc bags
  • muffin liners
  • rolling pin
  • meat tenderizer

Directions

  1. Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening, spray with cooking spray or line with paper baking cups. Lightly spray paper baking cups with cooking spray.
  2. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). In medium bowl, stir cereal, buttermilk, raisins and vanilla until well mixed. Beat in oil and egg with fork until blended.
  3. In another medium bowl, stir remaining ingredients except butter until well mixed; stir into cereal mixture just until moistened. Divide batter evenly among muffin cups.
  4. Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. If baked in greased pan, let stand 5 minutes in pan, then remove from pan to cooling rack. If baked in paper baking cups, immediately remove from pan to cooling rack.
  5. Serve with butter.

Nutrition Facts

Calories194kcal
Protein7.07%
Fat27.26%
Carbs65.67%

Properties

Glycemic Index
13.73
Glycemic Load
10.11
Inflammation Score
-4
Nutrition Score
7.3695651655612%

Nutrients percent of daily need

Calories:193.82kcal
9.69%
Fat:6.04g
9.29%
Saturated Fat:1.34g
8.39%
Carbohydrates:32.72g
10.91%
Net Carbohydrates:30.61g
11.13%
Sugar:13.44g
14.93%
Cholesterol:16.39mg
5.46%
Sodium:213.22mg
9.27%
Alcohol:0.11g
100%
Alcohol %:0.2%
100%
Protein:3.52g
7.04%
Manganese:0.43mg
21.47%
Folate:60.41µg
15.1%
Iron:2.7mg
14.99%
Vitamin B1:0.18mg
12.08%
Vitamin B2:0.2mg
12.01%
Selenium:7.19µg
10.27%
Vitamin B3:1.71mg
8.54%
Fiber:2.11g
8.44%
Vitamin K:8.66µg
8.25%
Phosphorus:80.83mg
8.08%
Vitamin B12:0.39µg
6.56%
Magnesium:25mg
6.25%
Vitamin B6:0.11mg
5.74%
Potassium:166.91mg
4.77%
Calcium:46.45mg
4.64%
Copper:0.09mg
4.49%
Zinc:0.62mg
4.14%
Vitamin D:0.57µg
3.77%
Vitamin A:186.03IU
3.72%
Vitamin E:0.49mg
3.26%
Vitamin B5:0.24mg
2.43%