Preheat oven to 375° F (190° C). Grease muffin tin or line with paper muffin liners.
Mix oat bran and buttermilk together in a small bowl - let stand for 10 minutes.
In a small bowl, beat together oil, egg, brown sugar and vanilla.
In a large bowl, combine All Purpose Baking Mix, baking soda, baking powder, and salt.
Stir in egg mixture then add oat bran/buttermilk. Mix until just well-blended.
Fold in raisins, then spoon into prepared muffin tin.
Bake for 15-20 minutes (or until a toothpick inserted into the center comes out clean).
Let cool and ENJOY!!
** Montana Gluten Free Oat Bran and Montana Gluten Free Cream of Oats are the same product - both 100% gluten free oat bran. Also, Montana Gluten Free All Purpose Baking Mix and Montana Gluten Free Waffle Pancake Mix are the same product, just with two different names for store placement - one goes in the baking aisle and one with the other breakfast foods!
Ingredients
Directions
Preheat oven to 375° F (190° C). Grease muffin tin or line with paper muffin liners.
Mix oat bran and buttermilk together in a small bowl - let stand for 10 minutes.
In a small bowl, beat together oil, egg, brown sugar and vanilla.
In a large bowl, combine All Purpose Baking Mix, baking soda, baking powder, and salt.
Stir in egg mixture then add oat bran/buttermilk. Mix until just well-blended.
Fold in raisins, then spoon into prepared muffin tin.
Bake for 15-20 minutes (or until a toothpick inserted into the center comes out clean).
Let cool and ENJOY!!
** Montana Gluten Free Oat Bran and Montana Gluten Free Cream of Oats are the same product - both 100% gluten free oat bran. Also, Montana Gluten Free All Purpose Baking Mix and Montana Gluten Free Waffle Pancake Mix are the same product, just with two different names for store placement - one goes in the baking aisle and one with the other breakfast foods!