KitchenAid 9708308B manual Raisin Bran Muffins

Raisin Bran Muffins

1cup (250 mL) boiling water

1cup (250 mL) wheat bran

1cup (250 mL) raisins

1cup (250 mL) brown sugar

1⁄2 cup (125 mL) sugar

1⁄2 cup (125 mL) shortening

2eggs

2cups (500 mL) buttermilk

11⁄2 tsp (7 mL) vanilla

21⁄2 cups (625 mL) all-purpose flour

21⁄2 tsp (12 mL) baking soda

1tsp (5 mL) baking powder

1⁄2 tsp (2 mL) salt

2cups (500 mL) bran cereal flakes

Pour boiling water over bran in medium bowl. Add raisins. Set aside.

Place brown sugar, sugar, and shortening in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and beat about 1 minute. Add eggs. Turn to Speed 4 and beat about

30 seconds. Add buttermilk and vanilla. Turn to STIR Speed and mix about 30 seconds. Stop and scrape bowl.

Add flour, baking soda, baking powder, and salt. Continuing on STIR Speed, mix about

30 seconds. Stop and scrape bowl. Continuing on STIR Speed, mix about 30 seconds longer. Gradually turn to Speed 4 and beat about

1 minute. Add bran-raisin mixture and bran cereal flakes. Turn to STIR Speed and mix about 30 seconds, or until ingredients are combined.

Spoon batter into greased or paper-lined muffin pans. Bake at 400°F (200°C) for 20 minutes, or until toothpick inserted in center comes out clean. Remove from pans immediately. Serve warm.

Yield: 24 servings (1 muffin per serving).

Per servings: About 185 cal, 3 g protein, 33 g carb, 5 g fat, 18 mg chol, 261 mg sodium.

Tip: Batter can be refrigerated in tightly covered container up to 1 week.

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