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THE BEST MOIST BRAN MUFFINS

THESE ARE THE BEST BRAN MUFFINS THAT I HAVE EVER MADE. THIS BATTER CAN BE STORED IN THE REFRIGERATOR UP TO 4 WEEKS.





List of Ingredients



• 1 ( 15 OUNCE BOX) KELLOGG'S RAISIN BRAN
  
• 1 CUP SUGAR
  
• 1 CUP HONEY
  
• 5 TEASPOONS BAKING SODA
  
• 1 TEASPOON SALT
  
• 1 TEASPOON CINNAMON
  
• 1 CUP CHOPPED WALNUTS OR PECANS
  
• 1/2 CUP CANNOLA OIL
  
• 15 OUNCE JAR OF CHUNKY APPLESAUCE
  
• 4 EGGS
  
• 1 QUART BUTTERMILK
  
• 1 CUP RAISINS
  






Instructions



1. PREHEAT OVEN TO 375°.
   
2. IN A VERY LARGE BOWL, COMBINE RAISIN BRAN CEREAL, SUGAR, FLOUR, BAKING SODA, SALT, RAISINS, CINNAMON AND NUTS. SET ASIDE.
   
3. IN ANOTHER BOWL, MIX HONEY, OIL, APPLESAUCE, EGGS. MIX WELL TO BLEND.
   
4. ADD WET INGREDIENTS TO DRY INGREDIENTS AND MIX TO BLEND. STIR IN BUTTERMILK AND MIX JUST UNTIL COMBINED.
   
5. GREASE OR LINE MUFFIN TINS WITH PAPER CUPS AND FILL 2/3 FULL. BAKE IN PREHEATED OVEN FOR APPROXIMATELY 15 TO 20 MINUTES OR UNTIL GOLDEN BROWN.
   






Final Comments


YOU CAN ADD ANY KIND OF DRIED FRUITS CUT UP. I ENJOY THEM WITH FRESH OR FROZEN CRANBERRIES WHICH GIVES IT A SLIGHTLY TART TASTE WHICH IS WONDERFUL.

ENJOY!