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    You are in: Home / Recipes / Bran Raisin Muffins (St. John's Jug Muffins) Recipe
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    Bran Raisin Muffins (St. John's Jug Muffins)

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    Epi Curious's Note:

    From Epicurious.com, January 2003, these are amazing...my all-time favorite bran muffin!!!! Credit goes to Judith Cadigan of Swarthmore, PA. You can keep the batter in the refrigerator and make a batch or a single muffin when the mood strikes... Batter keeps in an airtight container, chilled, 1 month. Baked muffins keep in an airtight container 3 days. • If you're not baking a full pan of muffins, fill empty muffin cups three-fourths full with water.

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    Ingredients:

    Serves: 60

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F Generously butter muffin cups. (You'll need a muffin pan with 1-cup capacity muffins.).
    2. 2
      Whisk together flours, baking soda, and salt in a large bowl, then stir in oats, cereals, and raisins. Whisk together butter, buttermilk, sugars, and eggs in another bowl, then add to cereal mixture and stir until just combined. (Batter will be very thick.).
    3. 3
      Spoon 1/3 cup batter into each muffin cup and bake in middle of oven until golden and a tester comes out clean, 17 to 20 minutes. Remove muffins from pan and cool on a rack.

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    Nutritional Facts for Bran Raisin Muffins (St. John's Jug Muffins)

    Serving Size: 1 (52 g)

    Servings Per Recipe: 60

    Amount Per Serving
    % Daily Value
    Calories 140.5
     
    Calories from Fat 36
    25%
    Total Fat 4.0 g
    6%
    Saturated Fat 2.2 g
    11%
    Cholesterol 22.8 mg
    7%
    Sodium 228.4 mg
    9%
    Total Carbohydrate 24.4 g
    8%
    Dietary Fiber 1.8 g
    7%
    Sugars 11.6 g
    46%
    Protein 3.2 g
    6%

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