Servings: Makes 12 muffins
Skill Level: Easy
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Whole Grain Raisin Muffins


1/2 cup – boiling water

1/2 cup – raisins

1 1/2 cups – quick-cooking oats

1 cup – Bran cereal

1/2 cup – all-purpose flour

1/4 cup – sugar

1 1/2 teaspoons – baking soda

1 teaspoon – ground cinnamon

1/2 teaspoon – salt

1 cup – low fat or fat free milk

1/4 cup – honey

1/4 cup – canola oil

1 teaspoon – vanilla extract

1 teaspoon – lemon juice

1 – egg



Preheat oven to 375°F. Line a standard-size muffin tin with paper liners.

In a small bowl, pour boiling water over raisins and let stand for 15 minutes. Mix oats, cereal, flour, sugar, baking soda, cinnamon, and salt together in a large bowl. In another bowl combine the milk, honey, oil, vanilla, lemon juice, and egg. Make a well in the center of the dry ingredients and pour the wet ingredients and raisins (along with any residual soaking water) into the well. Stir just to combine, taking care not to overmix.

Fill muffin tins 2/3 full and bake for 18–20 minutes, or until muffins spring back when touched in the center. Let stand 10 minutes in the pan then transfer to a rack. Serve warm or room temperature.



Recipe and image provided the Milk Life campaign, representing the nation’s milk companies. MilkLife

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