Grandma Betty's Raisin Bran Muffins
Raisin Bran Muffins
Grandma Betty's Raisin Bran Muffins
When I was a boy, I had the chance to live with my grandmother for a few months. Everyone said how good a cook Grandma Betty was. Many people think that their mother or grandmother or wife is the world's best cook. Well, I don't know if Grandma Betty was the best in the world, but she sure was the best cook I ever came across.
One of the things that she made that was a favorite of mine was her raisin bran muffins. When grandma passed away a few years ago, I was lucky enough to inherit her old tattered cookbook. I immediately checked to make sure that this muffin recipe was in there.
Raisin Bran Muffins
Cook Time
Raisin Bran Muffin Ingredients
- 1/4 stick butter
- 1 1/2 cups raisin bran cereal
- 3/4 cup whole milk
- 1/2 cup fine whole wheat flour, spooned & leveled
- 1/2 cup all-purpose flour, spooned & leveled
- 2 teaspoons baking power
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 egg, large
- 1/4 cup brown sugar
Gluten / Gluten Free
I wanted to mention this here because it is touched upon in the video.
Gluten and Gluten Free are very popular buzz words recently. Part of the reason is that gluten has become more popular in recent years because of the way mass produced food is made. I find it interesting that my baker will not label his baked goods as "gluten free", although they are, because of the stigma that surrounds most gluten free foods.
As I understand it, gluten is the formation of linkages between glutenin and gliadin. How you mix the ingredients of dough is very important. Kneading for example develops gluten by stretching out the proteins, & increasing the rate at which, the molecules collide and the reaction occurs.
I am not a gluten expert by any means, but got into an enlightening discussion about it with my local baker. If you are gluten intolerant or just want to know more, I would suggest you search online for a more complete answer.
Let's mix it up!
- Start by preheating the oven to 400 degrees.
- Lightly oil a 6-cup standard muffin tin ( I prefer to use paper liners).
- In a medium sized bowl, combine cereal and milk; let stand until softened, about 5 minutes. Stir it a few times during this period to make sure all the cereal is wet and gets softened. Any crisp flakes will make the final product less desirable.
- In another mixing bowl, whisk together the dry ingredients (the flours, the baking powder, cinnamon, and salt).
- Use another larger mixing bowl to stir together the wet ingredients (melted butter, egg, and brown sugar).
- Stir the soften cereal and milk mixture to the wet ingredients..
- Use a spatula to fold in the dry flour mixture with everything else in the large bowl.
- Divide batter among 6 cups and place in 400 degree preheated oven for 20 minutes.
- Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in tin 5 minutes, then turn out onto a wire rack; let cool completely, or serve warm.
