Ingredients for Margaret Lefever's Bran Muffins
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 3 cups raisin bran cereal
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Margaret Lefever's Bran Muffins? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Margaret Lefever's Bran Muffins
- Preheat oven to 400°F (200°C). Grease or line a 12-cup muffin tin.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 cup whole wheat flour, 1 cup granulated sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground nutmeg.
- In a separate bowl, whisk together 2 large eggs, 1 cup buttermilk, 1/2 cup vegetable oil, and 1 teaspoon vanilla extract.
- Gently pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Fold in 3 cups raisin bran cereal.
- Fill muffin cups about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
- Store leftover muffins in an airtight container in the refrigerator for up to six weeks.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
65g
Fat
4g
Carbs
9g