The Diabetic Pastry Chef™

Amish Raisin Bran Muffins – Recipe

2 1/2 c whole wheat flour
1 c soy flour
1 1/2 c white flour
6 tsp baking soda
1 c sugar
3 tsp salt
4 c buttermilk
4 eggs beaten
1 c canola oil
10 oz box raisin bran flakes

The original directions simply say “mix all together.” I mixed together all dry ingredients, including bran flakes. I then added all wet ingredients and mixed quickly. Do not overmix. Dough will keep in refrigerator for 6 weeks. I baked all at one time and put in the freezer. Bake at 400 degrees for about 12 to 15 mins or until done.

The original recipe called for 5 c white flour, any type of oil and 3 c sugar. It also said you could add extra raisins, but I did not. I was very pleased with the results! Please keep in mind that you should use your judgment as to what flours to use and in what proportion to mix them. I baked my muffins at 375 degrees.

As a sidenote, King Arthur Flour now has a white whole wheat flour that has all of the fiber and nutrition as traditional whole wheat flour. If you prefer not to mix your own flours, this is a good alternative.