Prep Time
15 minutesBake Time
15-20 minutesRating
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Loading...| 1 1/2 cups ROGERS OAT BRAN, 375 mL | |
| 1 1/3 cups buttermilk*, 330 mL | |
| 1/3 cup oil, 80 mL | |
| 1 egg, 1 | |
| 1/2 cup brown sugar, 125 mL | |
| 1/2 tsp. vanilla, 2 mL | |
| 1 cup ROGERS NO ADDITIVE or ALL PURPOSE Flour, 250 mL | |
| 1 tsp. baking soda, 5 mL | |
| 1/2 tsp. salt, 2 mL | |
| 1 tsp. cinnamon, 5 mL | |
| 1/2 cup raisins, 125 mL |
| 1. | You may substitute buttermilk with sour milk. 1 ½ tbsp. lemon or vinegar topped up with milk to 1 1/3 cups. |
| 2. | Preheat oven to 375°F (190°C) |
| 3. | Mix together oat bran and buttermilk. Let stand about 10 minutes. |
| 4. | Cream together oil, egg, sugar and vanilla. . Add to buttermilk – bran mix. |
| 5. | In separate bowl combine all the dry ingredients. Add raisins. |
| 6. | Add dry ingredients to the bran mixture and stir until just blended. |
| 7. | Spoon into prepared muffin tins. |
| 8. | Bake for 15 – 20 minutes. Until tested done. |
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