Jumbo Banana-Bran Raisin Muffins
February 11, 2014
Categories: Breakfast, Comfort Food, Snacks, Fruit, Banana, Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, Brunch, Fall/Autumn, Ladies Luncheon, Mother's Day, Potluck, Winter, Oven Bake, High Fiber, Kosher, Low Cholesterol, Non-Dairy, Vegetarian, Make it from scratch, Flour, Muffins more
"Quite possibly the best bran muffin! This yields 12 of the most delicious moist jumbo muffins!"
- Serving Size: 1 (167 g)
- Calories 392.9
- Total Fat - 11.6 g
- Saturated Fat - 2.1 g
- Cholesterol - 37 mg
- Sodium - 368 mg
- Total Carbohydrate - 73.6 g
- Dietary Fiber - 9.1 g
- Sugars - 44.2 g
- Protein - 6.3 g
- Calcium - 56.2 mg
- Iron - 3.1 mg
- Vitamin C - 7.5 mg
- Thiamin - 0.3 mg
Preheat oven to 350 degrees F. Set oven rack to second-lowest position.
Grease a 12 cup jumbo muffin pan or line with jumbo-size paper liners.
In a medium sized bowl, combine bran buds with the buttermilk; allow to stand for 10-15 minutes or until the cereal is completely soft.
In a medium bowl using a wooden spoon vigerously mix the eggs with both sugars (about 1 minute). Mix in oil and vanilla, then mix in the milk/bran mixture, then gently mix in the mashed bananas.
In a small bowl, mix together flour, baking soda, salt and cinnamon and nutmeg, then mix in the raisens. Gently using a wooden spoon mix in the wet mixture only until combined.
Spoon batter almost to the top into prepared muffin pan, dividing evenly among cups.
Bake 20‐22 minutes, until tops spring back when lightly pressed.
Tips & Variations
- 12 jumbo muffin tins