Raisin bran muffins from The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook (page 72) by King Arthur Flour

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Notes about this recipe

  • Eat Your Books

    Can substitute buttermilk for milk, and unbleached all-purpose flour for whole wheat flour.

  • Lunacran on July 12, 2022

    Not my favorite A little too sweet,too much molasses flavor I used half and half whole wheat flour and white whole wheat flour

  • mharriman on January 06, 2021

    The molasses in these add an interesting sweetness. I like that the recipe includes old-fashioned oatmeal. I didn’t have wheat bran but my wheat bran cereal worked just fine as a substitute. Used all wheat flour (recommended in recipe note) rather than a mix of half white and half wheat. Batter rose nicely in pan tins and muffins were fully baked at 14 minutes.

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