Good morning muffins!
If I say that often enough, do you think that muffins will magically appear on my kitchen counter ready to be consumed? Be careful how you answer this, you might crush my dreams.
But until this starts happening, I will be content with actually baking them myself.
Recently, as some of you may know, I have been on a sort of a granola kick. Coconut Vanilla Granola, pecan cranberry granola, apricot granola... the list goes on. So granola and yogurt. That was pretty much my breakfast for the past month. Obsessive much? I think obsessive should be my middle name.
Now maybe my breakfasts will look like muffins and yogurt instead. I can see myself having a muffin obsession. New month, new obsession.
Just watch me make a granola recipe for my next post. I'm not sure if my obsession for granola will ever go away.
These muffins were fantastic. I gave some to my dad who hates bran, and he gobbled down two of these, and was reaching for a third the last time I checked. These muffins will put your bowl of raisin bran to shame, and are probably healthier too.
I'm thinking perfect weekday grab and go breakfast? This is so happening.
Honey Raisin Bran Muffins
What you'll need:
- 1/2 cup raisins
- 1 1/4 teaspoons baking soda
- 1/2 cup boiling water
- 3/4 cup honey
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 egg
- 1/4 cup canola oil
- 1 cup milk
- 1 3/4 cups wheat bran
- Preheat the oven to 375˚F. Line 2 muffin pans with paper liners.
- Place the raisins in a medium bowl, and sprinkle them with the baking soda. Pour the boiling water over the raisins, stir once, then set aside.
- In a large bowl, combine the honey,flour, salt, egg, oil, milk and wheat bran until just combined. Add in the raisin mixture (both the raisins and the raisin water) and mix until just combined. Do not over mix.
- Fill each paper liner 3/4 full of batter. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Remove and allow to cool on the wire racks.