BREAKFAST BRAN MUFFINS

Breakfast Bran Muffins image

My family can get tired of the same old breakfasts. That's why I keep a batch of these moist muffins in the freezer. Everyone loves the terrific molasses flavor.-Nancy Kearney, Massillon, Ohio

Provided by Taste of Home

Time 45m

Yield 2-1/2 dozen.

Number Of Ingredients 15

Ingredients

2 cups bran flakes
1 cup All-Bran
1 cup boiling water
1/2 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
2 cups buttermilk
2 tablespoons molasses
2-1/2 cups all-purpose flour
3 teaspoons baking soda
1-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup raisins

Steps:

In a large bowl, combine cereals and boiling water; let stand for 5 minutes. Meanwhile, in a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition., Stir in the buttermilk, molasses and cereal mixture. Combine the flour, baking soda, baking powder, cinnamon and salt; add to creamed mixture just until moistened. Fold in raisins., Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Wrap remaining muffins in foil and freeze for up to 3 months., To use frozen muffins: Thaw at room temperature.

Nutrition Facts : Calories 149 calories, Fat 4g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 256mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges