Raisin bran muffins

Melissa Cormier
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These moist and delicious muffins are a perfect way to start each morning or for an afternoon snack.

They have a great texture, and stay moist and tender for days - if they last that long at your house! Once you make these with the raisin pie filling, you won’t make them any other way.


1 2/3 cup all purpose flour

1 cup rolled oats

1/3 cup sugar

1 tbsp baking powder

1 tsp cinnamon

2 eggs, beaten

1 can (540ml) Raisin pie filling

1/3 cup butter, melted

1 tsp vanilla

1 cup of chopped pecans or walnuts


In a large bowl stir together flour, oats, sugar, baking powder, and cinnamon. In a small bowl, add the beaten eggs, raisin pie filling, butter, vanilla and nuts. Stir until combined. Add the raisin mixture to the dry ingredients all at once. Stir just until moistened. Spoon batter into paper lined or greased muffin cups. Bake at 375 degrees for 25 - 30 minutes or until done.


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