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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 30 |
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My family can get tired of the same old breakfasts. That's why I keep a batch of these moist muffins in the freezer. Everyone loves the terrific molasses flavor.Nancy Kearney, Massillon, Ohio Ingredients:
2 cups bran flakes |
1 cup all-bran |
1 cup boiling water |
1/2 cup butter, softened |
3/4 cup sugar |
3/4 cup packed brown sugar |
2 eggs |
2 cups buttermilk |
2 tablespoons molasses |
2-1/2 cups king arthur unbleached all-purpose flour |
3 teaspoons baking soda |
1-1/2 teaspoons baking powder |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1 cup raisins |
Directions:
1. In a large bowl, combine cereals and boiling water; let stand for 5 minutes. Meanwhile, in a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition.
2. Stir in the buttermilk, molasses and cereal mixture. Combine the flour, baking soda, baking powder, cinnamon and salt; add to creamed mixture just until moistened. Fold in raisins.
3. Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Wrap remaining muffins in foil and freeze for up to 3 months.
4. To use frozen muffins: Thaw at room temperature. Yield: 2-1/2 dozen.
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