{"id":1304,"date":"2023-02-28T15:17:04","date_gmt":"2023-02-28T20:17:04","guid":{"rendered":"https:\/\/recettes.carlrobitaille.org\/?p=1304"},"modified":"2023-02-28T15:17:35","modified_gmt":"2023-02-28T20:17:35","slug":"muffins-au-son-en-raisins","status":"publish","type":"post","link":"https:\/\/recettes.carlrobitaille.org\/?p=1304","title":{"rendered":"Muffins au son et raisins"},"content":{"rendered":"\n<p><strong>Source : <\/strong>https:\/\/www.allrecipes.com\/recipe\/25224\/classic-bran-muffins\/<\/p>\n\n\n\n<p><strong>Note :<\/strong> Donne 12 muffins.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"mntl-structured-ingredients__heading_1-0\">Ingredients<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 \u00bd&nbsp;cups&nbsp;wheat bran<\/li>\n\n\n\n<li>1&nbsp;cup&nbsp;buttermilk<\/li>\n\n\n\n<li>\u2154&nbsp;cup&nbsp;brown sugar<\/li>\n\n\n\n<li>\u2153&nbsp;cup&nbsp;vegetable oil<\/li>\n\n\n\n<li>1&nbsp;egg<\/li>\n\n\n\n<li>\u00bd&nbsp;teaspoon&nbsp;vanilla extract<\/li>\n\n\n\n<li>1&nbsp;cup&nbsp;all-purpose flour<\/li>\n\n\n\n<li>1&nbsp;teaspoon&nbsp;baking soda<\/li>\n\n\n\n<li>1&nbsp;teaspoon&nbsp;baking powder<\/li>\n\n\n\n<li>\u00bd&nbsp;teaspoon&nbsp;salt<\/li>\n\n\n\n<li>\u00bd&nbsp;cup&nbsp;raisins<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"recipe__steps-heading_1-0\">Directions<\/h2>\n\n\n\n<ol class=\"wp-block-list\" id=\"mntl-sc-block_2-0\">\n<li>Preheat the oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.<\/li>\n\n\n\n<li>Mix wheat bran and buttermilk together in a large bowl; let stand for 10 minutes.<\/li>\n\n\n\n<li>Meanwhile, beat brown sugar, oil, egg, and vanilla together in a separate bowl until light and fluffy; stir into buttermilk mixture.<\/li>\n\n\n\n<li>Sift flour, baking soda, baking powder, and salt together; stir into buttermilk mixture until just blended. Fold in raisins; spoon batter into the prepared muffin cups, filling each 2\/3 full.<\/li>\n\n\n\n<li>Bake in the preheated oven until tops spring back when lightly pressed, about 15 to 20 minutes. Cool in the tin briefly, then transfer to a wire rack to cool completely.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Source : https:\/\/www.allrecipes.com\/recipe\/25224\/classic-bran-muffins\/ Note : Donne 12 muffins. Ingredients Directions<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17,13],"tags":[],"class_list":["post-1304","post","type-post","status-publish","format-standard","hentry","category-dejeuners","category-muffins"],"_links":{"self":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/1304","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1304"}],"version-history":[{"count":2,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/1304\/revisions"}],"predecessor-version":[{"id":1306,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/1304\/revisions\/1306"}],"wp:attachment":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1304"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1304"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1304"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}