The Diabetic Pastry Chef™

Amish Raisin Bran® Muffins – Recipe

The original recipe called for 5 cups of white flour, any type of oil, and 3 cups of sugar!
The recipe 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 which flours to use and in what proportion to mix them.

2 1/2 c whole wheat flour
1 c soy flour
1 1/2 c white flour
6 tsp baking soda
1 c sugar, Whey Low® Type D Granular, or equivalent dry sugar substitute
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 minutes or until done.

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.