Time 52m Yield 18 muffins Number Of Ingredients 14 Steps:
Preheat the oven to 400°. Grease 18 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill the unused cups 1/3 full with water to prevent warping. In a bowl, stir together the flour, bran, raisins, wheat germ, baking soda, baking powder, and salt. In another bowl, using a wooden spoon, cream together the butter, brown sugar, and honey until fluffy. Beat in the yogurt, then the buttermilk and vanilla until well blended and smooth. Make a well in the center of the dry ingredients and add the creamed mixture and the eggs. Beat just until evenly moistened. The batter will be thick and slightly lumpy; do not overmix. Spoon the batter into each muffin cup, filling it level with the rim of the cup. Transfer the filled pans to the oven and immediately reduce the oven temperature to 350°. Bake until golden, dry, and springy to touch, 18-22 minutes. A toothpick inserted into the center of a muffin should come out clean. Transfer the pans to the wire racks and let cool at least 15 minutes. Unmold the muffins; serve warm or at room temperature, with butter.
Time 20m Yield 12 serving(s) Number Of Ingredients 14 Steps:
Set oven to 350 degrees. Line 12 muffin tins with paper liners. If the raisins are hard, let them sit in boiling water for about 5 minutes. In a bowl comine milk and vinegar; set aside. In another bowl beat egg with a fork. Blend in oil, honey, vanilla and soured milk. Stir in the 100% bran cereal and raisins to the milk/vinegar mixture, along with the honey/oil mixture; stir to combine; set aside for 10 minutes to soften the bran. In another bowl, combine the flour, baking soda, baking powder, salt and nutmeg; stir in to liquid mixture stirring JUST until moistened. Spoon batter into muffin tins (filling almost to the top). Bake for 15-20 minutes, or until done.
Time 30m Yield 1 dozen. Number Of Ingredients 11 Steps:
In a bowl, combine the oats, flour, brown sugar, baking powder and salt. In another bowl, combine egg, milk, oil and honey. Stir into dry ingredients just until moistened. Fold in raisins and walnuts if desired., Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Number Of Ingredients 9 Steps:
- Stir together flour, baking powder, salt and sugar. Set aside.2. In large mixing bowl, combine KELLOGG’S Raisin Bran cereal, milk and honey. Let stand 3 minutes or until cereal softens. Add egg and oil. Beat well. Add flour mixture, stirring only until combined. Portion batter evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray.3. Bake at 400°F for20 minutes or until lightly browned. Serve warm.
Time 40m Yield Makes 6 Number Of Ingredients 10 Steps:
Preheat oven to 400. Lightly oil a 6-cup standard muffin tin, or use paper liners. In a medium bowl, combine cereal and milk; let stand until softened, about 5 minutes. In a small bowl, whisk together flours, baking powder, cinnamon, and salt. Stir oil, egg, and sugar into cereal mixture. Fold in flour mixture. Divide batter among cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in tin 5 minutes, then turn out onto a wire rack; let cool completely, or serve warm. Store up to 5 days at room temperature in a resealable plastic bag.
Time 3h45m Yield 20 Number Of Ingredients 10 Steps:
In a small bowl, combine pineapple juice and raisins. Set aside. In a medium bowl, combine flour, baking soda and salt. Stir in cereal. Set aside. In a large mixing bowl, combine brown sugar, oil, honey, and eggs; mix well. Add cereal mixture, and mix well. Fold in the raisin mixture. Batter will be thin; it will thicken as it chills. Cover, and refrigerate for at least 3 hours or overnight. Stir chilled batter. Fill greased or paper lined muffin cups 3/4 full. Bake in a preheated 400 degree F (205 degree C) oven, for 20 to 25 minutes. Cool in pan 10 minutes before removing to a wire rack.
Time 30m Yield about 12 jumbo muffins or 20 standard-size muffins. Number Of Ingredients 10 Steps:
In a small bowl, combine pineapple juice and raisins; set aside. In a large bowl, combine brown sugar, oil, honey and eggs; mix well. Combine flour, baking soda and salt; stir in cereal. Add to sugar mixture and mix well. Fold in the raisin mixture (batter will be thin). Cover and refrigerate at least 3 hours or overnight. , Stir (batter will thicken). Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
Time 35m Yield 12 Number Of Ingredients 9 Steps:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 12 cup muffin pan. In a medium bowl, sift together flour, baking soda, and salt. In a separate medium bowl, mix skim milk, molasses, egg, and vegetable oil. Mix in the bran cereal. Thoroughly stir in the flour mixture. Transfer to the prepared muffin pan. Bake 20 minutes in the preheated oven, until a knife inserted in the center of a muffin comes out clean.
