Zutaten für Bran Currant Muffins
- All Bran Cereal
- 1 cup buttermilk
- ½ cup water
- Vegetable Oil
- 2 large eggs
- ¾ cup packed light brown sugar
- Flour
- Baking Powder
- Salt
- Baking Soda
- Dried Currants
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Zubereitung von Bran Currant Muffins
- Preheat oven to 375°F (190°C).
- In a large mixing bowl, combine 3 cups bran cereal with 1 cup buttermilk, ½ cup water, and ¼ cup vegetable oil. Stir well and let sit for 5-10 minutes to allow the bran to soften.
- Add 2 large eggs and ¾ cup packed light brown sugar to the bran mixture. Mix until well combined.
- In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon ground cinnamon. Add the dry ingredients to the wet ingredients all at once and stir gently until just combined. Do not overmix.
- Gently fold in 1 cup Sun-Maid Zante currants (or your preferred dried fruit).
- Grease 30 muffin tins or line them with paper liners. Fill each cup about ⅔ full.
- Bake for 17-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tins for a few minutes before transferring them to a wire rack to cool completely. Store leftover batter in an airtight container in the refrigerator for up to 6 weeks.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
54g
Fat
3g
Carbs
8g
