Bran Muffins with Raisins
Makes about 12 large muffins
This is my original version -- Peter
- Combine and stir well:
German ingredients or measures (see Notes) |
American ingredients or measures |
250 g Flour |
2 Cups Flour |
25 g Weizen-Kleie |
1½ Cups Wheat Bran |
2 El Sugar |
2 Tbsp. Sugar |
½ Tl Salt |
½ Tsp. Salt |
1¼ Tl Backsoda |
1¼ Tsp. Baking Soda |
2 Tl Zimt |
2 Tsp. Cinnamon |
¼ Tl Muskatnuss |
¼ Tsp. Nutmeg |
Measure:
450 ml Milk |
2 Cups Milk |
- Place about half the milk in a pan over low heat and add:
1 El Rohrzucker-Melasse |
½ C. Light Molasses (American-style) |
5 El Golden Syrup |
|
25 g Butter |
4 Tbsp. Butter |
Do not let the milk get hotter than necessary to melt the butter.
- Grease the muffin tins well.
- When the ingredients are blended, mix in remaining (cold) milk and:
1 Egg, beaten.
Preheat oven to 175° C., 350° F.
- Mix quickly with the dry ingredients. As soon as ingredients are fully mixed, add:
150 g Raisins |
1 Cup Raisins |
- Spoon batter into well-greased muffin tins.
- Bake for 20 minutes. Allow to cool a little before removing from the tins.
Serve with Cream Cheese (Philadelphia), if desired.
Copyright © 2001-2012 by The Still Waters Group
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