Breads and Muffins

Bran Muffins with Raisins

Makes about 12 large muffins

This is my original version -- Peter

  1. 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


450 ml Milk

2 Cups Milk

  1. 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.  

  1. Grease the muffin tins well.
  2. When the ingredients are blended, mix in remaining (cold) milk and:

1 Egg, beaten.  

Preheat oven to 175° C., 350° F.

  1. Mix quickly with the dry ingredients. As soon as ingredients are fully mixed, add:

150 g Raisins

1 Cup Raisins

  1. Spoon batter into well-greased muffin tins.  
  2. Bake for 20 minutes. Allow to cool a little before removing from the tins.  

Serve with Cream Cheese (Philadelphia), if desired.  

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