Whole Wheat Raisin Bran Muffins

We always keep breakfast pretty simple at our house – toast and fruit, or grits and oatmeal… and twice a week we make cheese omelets! So today I made these bran muffins as a special treat 😀 … And because this is supposed to be a healthy blog, you’ll have to grab the recipe for our family’s favorite Blueberry Muffins here. They are really good too {but not whole wheat}! 

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Whole Wheat Raisin Bran Muffins

By the Stelzl Family

5 cups Whole Wheat Flour {fresh ground is the BEST!}

15 oz Raisin Bran Cereal

1 tablespoon + 1 teaspoon Baking Soda

1 1/2 cups Sugar {I used Organic Cane Sugar}

1/2 cup Natural {unsweetened} Applesauce

1/2 cup Apple Juice {100% juice}

1 quart Buttermilk

4 Eggs

2 tablespoons Olive Oil

1 teaspoon Salt

1/4 cup ground flax, or wheat germ {optional}

Extra raisins {optional}

In a large mixing bowl, combine all of the dry ingredients. Thoroughly mix the wet ingredients in a smaller bowl, before adding to the dry mixture. Stir everything together just until mixed. Transfer to a bowl with a lid, and place in the refrigerator overnight.

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In the morning you’ll have nice thick batter! Scoop some out into greased muffin tins, and bake at 375 degrees for about 22 minutes, or until a toothpick inserted in the center comes out clean! You want them moist – not wet, but not dry… so a few soft crumbs on the toothpick are good 😀

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Enjoy with butter, honey, jam…or whatever else you like on your muffins 😀

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