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Double Bran Muffins

. . . double the fibre goodness.

Imperial	Ingredient	Metric
2 cups	ROGERS NO ADDITIVE / ALL PURPOSE FLOUR	500 mL
2 tbsp.	baking powder	25 mL
1/2 tsp.	baking soda	2 mL
1 tsp.	salt	5 mL
1 cup	brown sugar	250 mL
1 1/3 cups	ROGERS OAT BRAN	325 mL
1 cup	ROGERS WHEAT BRAN	250 mL
1 cup	raisins	250 mL
2	eggs	2
2 cups	milk	500 mL
1/2 cup	vegetable oil	125 mL
2 tbsp.	molasses	25 mL

Preheat oven to 400°F (200°C).

Into a large bowl, combine ROGERS NO ADDITIVE/ALL PURPOSE FLOUR, baking powder, baking soda, and salt. Add brown sugar, ROGERS OAT BRAN, ROGERS WHEAT BRAN, and raisins; mix well.

In a small bowl, beat eggs; add milk, oil and molasses and mix.

Add liquid mixture to dry ingredients and stir just until blended. Let batter rest for 4 minutes. Spoon into greased muffin cups. Bake 15 - 20 minutes.

YIELD: 18 muffins.

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