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 30m Yield 12 muffins Number Of Ingredients 12 Steps:
Preheat oven to 400F; prepare muffin pans by lining cups with paper muffin liners. In a large bowl, beat together eggs, milk, oil, molasses, sugar and vanilla. Stir in bran; let stand for 5 minutes. In a small mixing bowl, combine flour, baking powder, salt and baking soda; add to egg mixture, stirring just until combined. Carefully stir in raisins, being careful not to overmix. Fresh blueberries, or unthawed frozen ones, can be substituted for raisins, by the way. Spoon into paper-lined muffin cups, filling right to the top. Bake in preheated oven for approximately 20 minutes, or until muffins are firm to the touch; do not overbake or muffins will be dry and tough. As mentioned in the description, I like to cut this recipe in half (half of 3/4 cup brown sugar is 1/4 cup+ 2 tbsp) and bake the 6 in my toaster oven; after 20 minutes they are always done to perfection and I don’t heat up my kitchen. Remove muffins from pan and cool on rack.
Time 35m Yield 12 muffins, 12 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 350°F. In a small bowl, combine 1 tbsp sugar and cinnamon. Set aside. In a medium bowl, stir together flour, 1/2 cup sugar, salt and baking powder. Set aside. In a large mixing bowl, combine cereal and milk. Let stand about 2 minutes or until cereal is softened. Add egg and oil. Beat well. Add flour mixture to cereal mixture and stir just until combined. Scoop into lined muffin cups. Sprinkle evenly with topping. Bake approximately 25 minutes, or until tester comes out clean.
Time 31m Number Of Ingredients 10 Steps:
Preheat your oven to 350 degrees F (175 degrees C) and line a muffin tin with paper muffin liners or coat with non-stick cooking spray. In a large mixing bowl, combine the dry ingredients including all-purpose flour, baking powder, salt, sugar, and cinnamon. Make a well in the center of the dry ingredients and add the cooled, melted butter, milk, egg, and vanilla extract. Mix the ingredients just enough to incorporate the dry flour into the wet ingredients. Add the raisin bran cereal, stir to combine. Allow the muffin batter to sit for up to 45 minutes if you want the bran flakes to take on the moisture from the batter. *These muffins are the only time I will ever argue that soggy cereal is best! Portion the muffin batter out into your prepared muffin tin, filling each muffin liner between 3/4 and full. Bake at 350 degrees F (175 degrees C) for 16-18 minutes, or until an inserted toothpick comes out clean. Remove the baked muffins and allow to cool in the muffin pan for 10 minutes. Serve warm for best results.
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.
Yield Makes 6 Number Of Ingredients 12 Steps:
Heat oven to 375 degrees. Lightly butter six giant-size muffin cups, or line them with paper liners. Combine wheat bran, raisins, prune juice, yogurt, molasses, butter, eggs, and vanilla in a large bowl. Let stand for 10 minutes. Whisk together flour, baking powder, baking soda, and salt in a small bowl. Stir dry ingredients into the bran mixture just until dry ingredients are moistened. Do not overmix. Spoon 1 cup batter into each of the giant muffin cups. Bake in the center of the oven until a cake tester comes out clean, 27 to 30 minutes. Turn muffins out of the pan, and let them cool on a rack.
Time 10m Yield 1 dozen. Number Of Ingredients 12 Steps:
In a large bowl, combine the first six ingredients. Cut in shortening until crumbly. Stir in cereal and nuts. Store in an airtight container in a cool, dry place or in the freezer for up to 2 months. Yield: 2 batches (8 cups total)., To prepare muffins: Place 4 cups of muffin mix in a bowl. Beat egg and water; stir into mix just until moistened. Fill greased muffin cups two-thirds full. , Bake at 400° for 15-17 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Time 40m Yield 12 Number Of Ingredients 11 Steps:
Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners. Mix together wheat bran and buttermilk; let stand for 10 minutes. Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!
More about “raisin bran muffins recipes”
Time 25m Yield 3-1/2 dozen. Number Of Ingredients 8 Steps:
In a large bowl, combine the raisin bran, flour, sugar, baking soda and salt. Combine the eggs, buttermilk and oil. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 12-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
