Cinnamon Raisin Muffins

First, preheat your oven to 350 degrees. To start put your butter, brown sugar and honey in a mixing. Mix the ingredients with the stand-in mixture with the paddle attachment. As they mix get your dry ingredients ready. Add all-purpose flour, wheat germ, oat bran flakes, baking powder, baking soda, salt, and cinnamon to add flavour to a bowl.

Mix them using a wire whisk until well combined make a well at the centre and set aside until needed. Next what we need is to make buttermilk. First, add lemon juice to half a cup and fill the rest of your half of a cup with whole milk and mix with the spoon. Set it aside until you need it.

When the butter mix looks great scrape down the bowl as needed add the yoghurt and keep mixing. Once it is combined add in the eggs and vanilla one at a time waiting for one to incorporate before adding the next one. When it is all incorporated in the buttermilk keep mixing until it is all well blended then stop the mixer.

Next in the well, you add the wet ingredients which are the buttermilk mixture. Add in some raisins and fold in the ingredients until well combined. Mix everything gently without stirring or beating anything abruptly. Take a medium muffin and spray it well to avoid anything from sticking.

With a medium size, scoop fills each cup to the brim for a larger muffin for a smaller muffin fill it ¾ of the way. Bake the muffins in a preheated oven of 350 degrees for about 18 to 22 minutes or until the toothpick inserted comes out clean. When they are ready to take them out of the oven let them cool until warm to the touch and then you can unmould. Once cool you can cut them in half and enjoy.