Let’s get ready to bake! It’s time for another round of the Secret Recipe Club!!
This month I was assigned The Avid Appetite. Rachel is a self-taught cook who couldn’t even boil water a few years ago. But now her blog is full of delicious sounding recipes. Rachel is my kind of cook. After scouring her recipe list, I was trying to decide between her Honey Bran Breakfast Muffins {I love a good bran muffin} and her 7-Layer Italian Rainbow Cookies {I’ve always wanted to make those cookies!}.
To be fair I took this decision to the people. I asked my facebook fans if they wanted a post about cookies or muffins. It was close, but the muffin (or both) group won out. So here we are. A yummy, healthy, perfect to start your day muffin. A little sweet, nice and dense. Everything I wanted it to be. These muffins would make a great hostess gift, an easy breakfast for company, or make the dry ingredients into a mix for gift giving. Any way you win!
Honey Bran Breakfast Muffins
Ingredients
- 1 cup milk
- 1 tablespoon lemon juice
- 1/2 cup boiling water
- 1/2 cup raisins
- 1 1/4 teaspoons baking soda
- 3/4 cup honey
- 1 3/8 cups all-purpose flour
- 1/4 teaspoon salt
- 1 egg
- 1/4 cup vegetable oil
- 1 3/4 cups wheat bran or wheat germ - not cereal
Instructions
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Preheat oven to 375 degrees F. Line 18 muffin tin cups with paper liners.
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In a measuring cup, combine milk and lemon juice. Let sit for at least 3 minutes.
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Place raisins in a medium bowl, and sprinkle baking soda over top. Pour boil water over raisins and baking soda. Stir once to combine; set aside.
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In a large bowl, mix together honey, flour, salt, egg, oil, milk mixture, and wheat bran until just combined. Add raisin mixture. mix until just combined - DO NOT over mix.
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Fill each muffin tin cup 3/4 of the way full with batter. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
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