Oatmeal Bran Muffins With Raisins & Pecans

Recipe by P48422
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READY IN: 45mins
YIELD: 18 muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a bowl, combine the 100% Bran cereal with the boiling water and let stand until cool.
  • In the bowl of your mixer on high speed, beat the butter and sugar until light and fluffy.
  • Add the buttermilk, eggs, extract, and soaked bran, mixing well and scraping down the bowl after each addition.
  • Add the flour, All-Bran, oatmeal, baking soda and salt.
  • Mix well.
  • Fold in the raisins and pecans.
  • Cover the mixture tightly and refrigerate for at least 2 hours, but you can refrigerate for up to 2 weeks.
  • Preheat the oven to 425°F.
  • Grease or line with paper liners 18 muffin cups.
  • Spoon the batter into each, filling them full.
  • Bake until browned on top and the edges are starting to pull away from the sides, about 25 minutes.
  • Remove from the oven and turn out onto a rack to cool for 10 minutes before serving.
  • Note: This recipe is great for when company comes--I make up a batch, and keep in the fridge.
  • Make as few or as many muffins as I like each morning.
  • My husband likes to have this in the fridge sometimes so he can bake himself a few muffins for breakfast or the commute into work.
  • Good "do ahead" mix.
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