Coffee Bran Muffins

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  • 1 1/2 cups whole wheat bran
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 cup sugar
  • 1/4 cup butter
  • 1 cup buttermilk
  • 1/2 cup cold strong coffee or espresso
  • 1/4 cup dark corn syrup
  • 1 large egg
  • 3/4 cup raisins or currants


Preheat oven to 375°F.
In a large bowl, combine bran, flour and soda.
In an electric mixer, beat sugar and butter until smooth and mixed.
Add buttermilk, coffee, corn syrup and egg. Mix to blend, scraping sides of bowl as necessary.
Add flour mixture and raisins. Mix until evenly moistened and just mixed.
Equally fill 12 paper-lined, medium-sized muffin cups with batter (cups will be more than half full).
Bake until tops spring back when firmly pressed, about 25 minutes.

Recipe from Central Market Shoreline - Culinary Resource Center
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