Bran Raisin Muffins

Don't knock the bran muffins till you try them! They are a huge hit for breakfast with Jacob and such a quick, easy breakfast or snack in his lunch (and mine!).  One muffin will fill you up for the morning.  My original recipe had 1/3 cup molasses for the sweetener, but it needed to just be a tad sweeter.  The molasses did give it an excellent flavor, so next time I’ll follow the instructions below for a sweeter muffin.

Dry Ingredients

1 cup all-purpose flour

1 cup course bran flakes

1/2 teaspoon salt

3 teaspoons baking powder

1 teaspoon cinnamon

1/2 teaspoon allspice

1/2 cup raisins

Wet Ingredients

1/4 cup sugar, or to taste

1/3 cup molasses

2 eggs

1 cup milk

3 tablespoons melted butter

Instructions

1. Heat the oven to 400°F. Grease a 12-cup muffin tin with Pam Cooking Spray for Baking.

2. Mix together the dry ingredients in a bowl. Beat together the wet ingredients another bowl. Make a well in the center of the dry ingredients and pour the wet ingredients into it. Using a large spoon or rubber spatula, combine the ingredients swiftly, stirring and folding rather than beating and stopping as soon as all the dry ingredients are moistened. The batter should be lumpy, not smooth, and thick but quite moist; add a little more milk or other liquid if necessary.

3. Spoon the batter into the muffin tins, filling them about two-thirds full and handling the batter as little as possible. (If you prefer bigger muffins, fill 8 cups almost to the top; pour 1/4 cup water into the empty cups.) Bake for about 20 -25 or until nicely browned and a toothpick inserted in the center of a muffin comes out clean. Remove from the oven and let rest for 5 minutes before taking them out of the tin.