Breakfast Bran Muffins

Name: Breakfast Bran Muffins
Ingredients: 2 cups bran flakes; 1 cup All-Bran; 1 cup boiling water; 1/2 cup butter, softened; 3/4 cup sugar; 3/4 cup packed brown sugar; 2 eggs; 2 cups buttermilk; 2 tablespoons molasses; 2-1/2 cups all-purpose flour; 3 teaspoons baking soda; 1-1/2 teaspoons baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1 cup raisins

15 ingredients

4 steps

Ingredients

2 cups bran flakes
1 cup All-Bran
1 cup boiling water
1/2 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
2 cups buttermilk
2 tablespoons molasses
2-1/2 cups all-purpose flour
3 teaspoons baking soda
1-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup raisins

Directions

1

In a large bowl, combine cereals and boiling water; let stand for 5 minutes. Meanwhile, in a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition.
2

Stir in the buttermilk, molasses and cereal mixture. Combine the flour, baking soda, baking powder, cinnamon and salt; add to creamed mixture just until moistened. Fold in raisins.
3

Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Wrap remaining muffins in foil and freeze for up to 3 months.
4

Thaw at room temperature.