Cinnamon-raisin muffins
7
Points®
Total time: 30 min • Prep: 5 min • Cook: 15 min • Serves: 12 • Difficulty: Easy
Breakfast options that you can grab and take with you on-the-go are a real life-savor and these muffins are a sure-fire way to brighten a busy morning. The cinnamon and raisin combo offer the perfect balance of sweetness and spice while the bran is the secret to their moist texture. Sore leftovers at room temperature in air-tight container. Considering doubling this recipe and store a batch in the freezer to keep on hand for later. To freeze the muffins, place them in a zip-close plastic bag and freeze up to 2 months. Thaw at room temperature or on the defrost setting of the microwave.
Ingredients
Whole wheat flour
1 cup(s)
Uncooked wheat bran
⅔ cup(s), unprocessed
Baking soda
1 tsp
Ground cinnamon
1 tsp
Table salt
¼ tsp
Unsalted butter
¼ cup(s), softened
Unpacked light brown sugar
⅔ cup(s)
Egg
1 large egg(s)
1% low fat buttermilk
1 cup(s)
Raisins
1 cup(s), chopped
Cooking spray
12 spray(s)
Instructions
1
Preheat oven to 400°F. Spray 12-cup muffin pan with nonstick spray.
2
Stir together flour, bran, baking soda, cinnamon, and salt in medium bowl.
3
With electric mixer on medium speed, beat butter and sugar until creamy in large bowl. Beat in egg. Beat in flour mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until blended. Gently stir in raisins.
4
Spoon batter into prepared muffin cups. Bake until toothpick inserted into muffin centers comes out clean, 15–20 minutes. Cool in pan on rack 5 minutes. Remove muffin from pan and cool completely on rack. Serve warm or at room temperature.
5
Per serving (1 muffin)
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.