Oatmeal Bran Muffins with Raisins and Almonds
- 1/2 cup slivered blanched almonds
- 1 cup 100% Bran®
- 1 cup boiling water
- 8 Tbs. (1 stick) unsalted butter, at room
- 1 1/2 cups sugar
- 2 cups buttermilk
- 2 eggs, beaten
- 1 tsp. almond extract
- 2 cups all-purpose flour
- 2 cups All-Bran®
- 1/2 cup old-fashioned rolled oats
- 2 1/2 tsp. baking soda
- 1/2 tsp. salt
- 3/4 cup golden raisins
In a bowl, combine the 100% Bran and boiling water and let stand until cool.
Meanwhile, in the bowl of an electric mixer fitted with the flat beater, beat together the butter and sugar on high speed until light and fluffy, about 5 minutes. Add the buttermilk, eggs, almond extract and the soaked bran, stirring well after each addition. Then add the flour, All-Bran, rolled oats, baking soda and salt and mix well. Fold in the raisins and almonds. Cover tightly and refrigerate for at least 2 hours or for up to 2 weeks.
Preheat an oven to 425°F. Generously grease 18 standard muffin cups with solid vegetable shortening or line them with paper liners.
Spoon the batter into the prepared muffin cups, filling them full. Bake until browned on top and the edges start to pull away from the sides of the cups, about 25 minutes. Remove from the oven and turn out onto a rack. Let cool for 10 minutes, then serve warm.