Raisin Bran Muffins with Maple Syrup
These muffins are delicious! I used black walnuts in these because I love black walnuts for one, and because that is all I had in the house when I baked them. But you can use any nut you like or leave them out all together.
If you don’t want to make all of the muffins at one time, you can refrigerate the batter and bake whenever you want them.
- 3/4 cup maple syrup
- 2 eggs
- 2 1/2 cups raisin bran flakes, crushed
- 1 cup buttermilk or sour milk
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 cup chopped nuts
Heat oven to 400 degrees.
Combine maple syrup and eggs, then crushed raisin bran flakes. Let the mixture stand for 5 minutes.
Using a wooden spoon, beat in the buttermilk or sour milk. (I didn’t have buttermilk so I made sour milk by adding 1 tablespoon white vinegar or lemon juice to one cup whole milk and let it sit for about 10 minutes.) Stir in flour and baking soda and fold in chopped nuts.
Pour batter into greased muffin pans. Bake for about 20 minutes.
Makes 12 muffins.
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