Directions
This is a straight forward muffin recipe. Each time I make them, I add one or two handfuls of raisins and experiment with spices. I have also tried bran muffins with dried (or frozen) blueberries. It’s also quite good.
My tips: Double check that you have all the ingredients before you get started. It is frustrated to find that you are ½c short of flour after you’ve started and have to ask a neighbour.
Here’s an idea from the author of these muffins, Marianne in Stoney Creek:
I quadruple the recipe and freeze them.
They are great for lunches or snacks at work. I personally think taste delicious with cream cheese.
Photo Source: Canada Penguin (unaltered)
This recipe was first published as a blog post in February 2009.
Steps
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1
Done
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Mix dry ingredients. |
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2
Done
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In a separate bowl, beat together milk, eggs and molasses. |
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3
Done
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Add the dry to wet ingredients with the raisins and mix lightly. Do not over mix. |
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4
Done
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Spray muffin tins with cooking spray and bake at 350 F until done, approx 20 minutes |
