Raisen Bran Muffins with a new twist

I’ve tried this recipe before, but couldn’t find unprocessed bran. So, I used flax meal instead. (Odd that was more readily available.) Anyway, it’s one of my dad’s favorites. So I made it for Christmas breakfast again this year.


2 cups all-purpose flour
2 cups ground flax seeds (flax meal)
1 ½ cups raisins
1/3 cup toasted wheat germ
2 tsp baking soda
1 tsp baking powder
1 tsp salt
½ cup unsalted butter
½ cup firmly packed brown sugar
½ cup honey
1 cup plain yogurt
½ cup buttermilk
2 tsp vanilla extract
3 large eggs, beaten

Preheat oven to 350.

In a large bowl, stir together the flour, flax, raisins, wheat germ, baking soda and powder, and salt.

In another bowl, by hand, cream together the butter, brown sugar, and honey until fluffy. Beat in the yogurt, then the buttermilk and vanilla, until well blended.

Make a well in the center of the dry ingredients and add the creamed mixture and the eggs. Mix just until evenly moistened. The batter will be thick and slightly lumpy. Do not over mix.

Fill muffin papers or greased muffin pan cups with batter. Bake until springy to the touch, about 18-22 minutes. A toothpick inserted into the center of the muffin should come out clean.

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