Raisin-bran Muffins


  • 1 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup Darigold Lactose Free milk
  • 1/2 cup bran
  • 1/2 cup firmly packed brown sugar
  • 1/4 cup Darigold butter
  • 2 eggs
  • 1/4 cup molasses
  • 1/2 cup raisins or chopped dates


Preheat oven to 400°F. Combine flour, salt and baking soda in small bowl; mix to blend. Pour milk into another small bowl; add bran and soak for 5 minutes. Beat sugar and butter in medium mixing bowl until creamy. Add eggs and molasses. Slowly add bran/milk mixture. Stir in flour mixture and mix just until blended. Fold in raisins. Pour batter into lined or greased muffin tins. Bake for 12 to 15 minutes or until wooden pick inserted into center of muffin comes out clean. Cool on wire rack.


Preparation: 20 minutes Cooking: 12 to 15 minutes Cooling: 5 minutes


Makes 12 muffins.