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Ingredients
- 1-1/2 cups all-purpose flour 1-1/2 1-1/2cups cupsall-purpose flour
- 1-1/4 cups quick-cooking rolled oats 1-1/4 1-1/4cups cupsquick-cooking rolled oats
- 1 cup raisins 1 1cup cupraisinraisins
- 1/2 cup natural bran 1/2 1/2cup cupnatural bran
- 1-1/2 tsp cinnamon 1-1/2 1-1/2tsp tspcinnamon
- 1 tsp baking powder 1 1tsp tspbaking powder
- 1 tsp baking soda 1 1tsp tspbaking soda
- 1/2 tsp salt 1/2 1/2tsp tspsalt
- 1-1/2 cups buttermilk 1-1/2 1-1/2cups cupsbuttermilk
- 1/2 cup liquid honey 1/2 1/2cup cupliquid honey
- 1 egg 1 1eggeggs
- 1/4 cup vegetable oil 1/4 1/4cup cupvegetable oil
- 1-1/2 tsp vanilla 1-1/2 1-1/2tsp tspvanilla
Details
Servings 12
Adapted from canadianliving.com
Preparation
Step 1
In large bowl, combine flour, 1 cup (250 mL) of the oats, raisins, bran, cinnamon, baking powder, baking soda and salt. Whisk together buttermilk, honey, egg, oil and vanilla; pour over dry ingredients and stir just until moistened.
Spoon into greased or waxed paper-lined muffin cups. Sprinkle with remaining oats.
Bake in 375°F (190°C) oven for 20 to 25 minutes or until golden and tops are firm to the touch. (Can be wrapped individually and frozen for up to 1 month.)
Additional information :
Tip: For hot-from-the-oven muffins first thing In the morning, measure and mix wet and dry ingredients in separate bowls the night before. Cover bowls; refrigerate wet ingredients. In the morning, stir together, spoon into muffin cups and bake.
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