Muffins Made With Raisin Bran Cereal

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RAISIN BRAN MUFFINS 

 

PHOTO ALBUM


Raisin Bran Muffins

 

Raisin Bran Muffins
Raisin Bran Muffins


R E C I P E 

Raisin Bran Muffins

Ingredients
¾ cup flour
¼ cup raisin bran cereal (crushed very fine with
rolling pin)
¼ teaspoon salt
2 teaspoons baking powder
2 – 4 tablespoons sugar (depending on how sweet you
prefer your muffins)
¼ cup melted butter

1 egg (beaten)

¼ cup sour cream
¼ cup water
1 teaspoon vanilla
Method
1.    Preheat oven to 350°.
2.    Grease or line muffin pans.
3.    Sift and combine together flour, crushed bran cereal, baking powder, salt and sugar.
4.    Make a well look effect in the center of flour mixture.
5.    Add melted butter, beaten egg, sour cream, water and vanilla.
6.    Fold in until well blended.
7.    Spoon into muffin cups about ¼ cup of mixture.
8.    Bake in preheated oven of 350° for approximately 20 to 30 minutes until golden brown
and baked.
9.    Cool on cooling rack for 5 minutes and serve warm with butters, jams, etc.


Raisin Bran Muffins was made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
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Bran MuffinsRaisin Bran Muffins location at Google Drive 

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Kellogg’s Raisin Bran® Cereal

The classic, tasty balance of crispy whole wheat flakes and delicious raisins always makes a great start to a heart healthy day.

 

 

The classic, delicious balance of crispy, wheat bran flakes with delectably sweet raisins never ceases to make morning amazing. Plus, it’s a good source of potassium.

 



* * * * * * *

 


Bran

From Wikipedia, the free encyclopedia

 

 
 
Bran, also known as miller’s bran, is the hard outer layers of cereal grain. It consists of the combined aleurone and pericarp. Along with germ, it is an integral part of whole grains, and is often produced as a byproduct of milling in the production of refined grains.
Bran is present in and may be in any cereal grain, including ricecorn (maize)wheatoatsbarleyrye and millet. Bran is not the same as chaff, which is a coarser scaly material surrounding the grain but not forming part of the grain itself.

 


Composition

Bran is particularly rich in dietary fiber and essential fatty acids and contains significant quantities of starchproteinvitamins, and dietary minerals. It is also a source of phytic acid, an antinutrient that prevents nutrient absorption.
The high oil content of bran makes it subject to rancidification, one of the reasons that it is often separated from the grain before storage or further processing. Bran is often heat-treated to increase its longevity.



 

Nutrients (%)
Carbohydrates without starch
45–50
50–70
16–34
18–23
70–80
13–18
12–15
18–45
18–30
8–11
15–18
8–9
13–20
15–18
11–15
4–5
4–5
6–11
18–23
1–2

 

 

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