Raisin Bran Muffins
I couldn't find this recipe online, and I was lucky to find a copy I had printed and saved. This recipe is much moister than the honey version you find today.
I couldn't find this recipe online, and I was lucky to find a copy I had printed and saved. This recipe is much moister than the honey version you find today.
- Carbohydrate 23.5751505469143 g
- Cholesterol 19.3266666675458 mg
- Fat 6.55648780896826 g
- Fiber 2.13496328308901 g
- Protein 4.81661103334894 g
- Saturated Fat 1.19712188103462 g
- Serving Size 1 1 Serving (92g)
- Sodium 2436.43843413907 mg
- Sugar 21.4401872638253 g
- Trans Fat 0.369553494814397 g
- Calories 165 calories
Step-by-step
- Mix together dry ingredients and set aside.
- Mix raisin bran and milk in bowl.
- Stir to combine.
- Let stand 1 to 2 minutes or until cereal is soft.
- Add egg and oil.
- Beat well.
- Add dry ingredients to cereal mixture, stirring only until combined.
- Divide batter evenly into 12 muffin pan cups.
- Bake at 400 degrees for 25 minutes or until golden brown.
Bran cereal dictates the structural integrity of these muffins through controlled moisture absorption. Soaking the cereal in milk for two minutes hydrates the coarse bran flakes before flour enters the bowl, preventing the starches from competing for liquid. Sugar molecules bind free water during baking, delaying gelatinization and keeping the crumb tender rather than rubbery. Fat coats the flour proteins, limiting gluten cross-linking when the wet and dry components finally meet.
Baking Dynamics and Second-Day Staling
Baking at 400 degrees Fahrenheit drives rapid leavening as the baking powder reacts to heat and moisture. Starch retrogradation occurs naturally as the baked muffins cool, but the high sugar and oil content slows staling, preserving internal moisture through the second day.
- Overmixing develops excess gluten, producing dense tunnels inside the muffin; stir only until the dry flour disappears.
- Bake for 25 minutes until the tops turn golden brown and spring back when pressed gently.
- Store cooled muffins in an airtight container at room temperature for up to three days.
