M in MN's Note:
A hearty, dense muffin that is healthier than most. Be sure to run the oat bran thru the blender before measuring; it makes it more like flour. Grind the nuts in a nut grinder. Do NOT use white, unbleached flour. It is hard to tell from looking at them if they are done, as they do not turn golden brown. They are similar to the color of milk chocolate both baked and unbaked.
My Private Note
Units: US | Metric
- 1Preheat oven too 375 degrees.
- 2Grease and flour 12 holes of a large muffin tin.
- 3Mix the first six ingredients in a bowl; set aside and work on the wet items.
- 4In a second bowl beat the eggs, add the vanilla.
- 5Mix in the oil and then honey and molasses. Stir until well mixed. Add buttermilk. Mix.
- 6Pour wet ingredients into the bowl containing the dry ingredients. Mix until combined, but don't over stir it.
- 7Blend in walnuts that have been chopped small and raisins.
- 8Spoon into the tins about 3/4 full.
- 9Bake 15 minutes. If unsure of the exact temperature of your oven, try 13 minutes. They get 'dry' if you over bake them.
- 10Serve warm with butter.
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Nutritional Facts for Oat Bran and Raisin Muffins
Serving Size: 1 (164 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 665.6
- Calories from Fat 262
- Total Fat 29.1 g
- Saturated Fat 3.6 g
- Cholesterol 95.4 mg
- Sodium 715.5 mg
- Total Carbohydrate 102.6 g
- Dietary Fiber 10.2 g
- Sugars 52.2 g
- Protein 17.4 g