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Raisin Bran Muffin

Prep Time 10 minutes
Cook Time 20 minutes
Servings 2
Calories 469kcal

Ingredients

Raisin Bran Muffins

  • ½ cup All-purpose flour
  • ¼ cup Whole wheat flour
  • 1 tsp Baking powder
  • ¼ tsp Baking soda
  • ¼ tsp Salt
  • ½ tsp Ground cinnamon
  • 1/2 cup Raisins
  • ½ cup Your choice of milk
  • ¼ cup Honey or maple syrup
  • 1 large Egg
  • 2 TBSP Vegetable oil or melted coconut oil
  • ½ tsp Vanilla extract

Fruit

  • 1 cup Mixed fresh fruit such as berries sliced banana or apple slices

Milk

  • 16 oz Your choice of milk cold
US Customary - Metric

Instructions

  • Preheat the Oven: Preheat the oven to 375°F (190°C). Line a muffin tin with 4 paper liners or grease 4 muffin cups.
  • Mix the Dry Ingredients: In a medium bowl, whisk together all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and ground cinnamon. Stir in the raisins to evenly distribute. Set aside.
  • Mix the Wet Ingredients: In a small bowl, whisk together milk, honey or maple syrup, egg, oil, and vanilla extract until smooth and well combined.
  • Combine the Ingredients: Pour the wet ingredients into the dry ingredients. Gently mix with a spatula until just combined. Avoid overmixing; the batter will be slightly lumpy.
  • Fill the Muffin Tin: Divide the batter evenly among the 4 muffin cups, filling each about ¾ full.
  • Bake the Muffins: Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack.
  • Prepare the Fruit: While the muffins are baking, rinse and prepare the fresh fruit. If using berries, rinse and pat dry. If using bananas or apples, peel and slice. Divide the fruit into two small bowls or place directly on plates.
  • Pour the Milk: Pour cold milk into glasses and set aside.
  • Assemble and Serve: Place one warm raisin bran muffin on each plate alongside the fresh fruit. Serve with glasses of milk. Enjoy!

Notes

Storage Tip: The extra two muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.

Nutrition

Calories: 469kcal | Carbohydrates: 87g | Protein: 15g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 27mg | Sodium: 845mg | Potassium: 693mg | Fiber: 9g | Sugar: 34g | Vitamin A: 1103IU | Vitamin C: 3mg | Calcium: 430mg | Iron: 8mg