These muffins are nicely studded with raisins and bake with a nicely rounded domed top.
QUICK-BREAD RECIPE HELP
INGREDIENTS
2 cups unbleached all-purpose flour; spoon into dry measuring cup and level to rim
1/2 cup unprocessed (raw) bran flakes; spoon into dry measuring cup and level to top – do not substitute with flour – just omit if do not have
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup buttermilk; well shaken; measure in liquid measuring cup
3/4 cup vegetable oil; measure in liquid measuring cup
2/3 cup sugar
2 large eggs
1/2 cup raisins or dried cranberries
INSTRUCTIONS
1. Position rack in the middle of the oven and preheat to 400 degrees F. Spray the muffin tin cups, not the top of the pan, with vegetable oil spray. Optionally line with muffin cups and lightly spray, again.
2. Combine the flour, bran flakes, baking powder, baking soda, cinnamon and salt in a medium bowl. Make a well in the center and set aside. In another medium bowl, mix the buttermilk, oil, sugar and eggs. Beat with a wire whisk or handheld electric mixer on low speed until frothy. Pour into the well into the well in the dry ingredients and fold lightly with a rubber spatula until almost combined. Add the raisins and fold until the batter is just combined. Divide evenly among the muffin tin cups.
3. Place the muffin pan in the oven. Immediately turn down the oven heat to 350 degrees F. Bake for 20 to 25 minutes or until the tops are browned and the middle springs back when touched lightly. Let the muffin pan rest on a wire cake rack for 10 minutes before unmolding the muffins. Turn the muffins upright on the rack to cool.
SERVE
Serve warm.
