Bran Raisin Muffins Recipes

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.

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!

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.

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.

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.

Steps:

• *1 cup milk with 1 tablespoons lemon juice may be substituted for 1 cup buttermlk.
• Preheat oven to 375 degrees.
• Mix together wheat bran and buttermilk; let stand ten minutes or so.
• Combine vegetable oil, egg, brown sugar, vanilla and bananas, then add to buttermilk/bran mixture.
• Mix together flour, baking soda, baking powder and salt.
• Add to first mixture and stir until just blended.
• Add raisins and spoon into greased or lined muffin tins.
• Bake for 15-20 minutes and enjoy! :).

Steps:

• Blend flour, sugar, baking soda and salt in a large mixing bowl.
• Stir in cereal and walnuts.
• Add buttermilk, oil and eggs.
• Blend until dry ingredients are moistened.
• Do not over stir.
• Mixture may be stored, covered, in a nonmetal bowl in the refrigerator for up to 6 weeks.
• Fill muffin tins 2/3 full.
• Bake at 400°F for 20 minutes.
• Recipe may be doubled.

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.

Steps:

• Preheat oven to 350°F. Generously butter muffin cups.
• Whisk together flours, baking soda, and salt in a large bowl, then stir in oats, cereals, and raisins. Whisk together butter, buttermilk, sugars, and eggs in another bowl, then add to cereal mixture and stir until just combined. (Batter will be very thick.)
• Spoon 1/3 cup batter into each muffin cup and bake in middle of oven until golden and a tester comes out clean, 17 to 20 minutes. Remove muffins from pan and cool on a rack.

Steps:

• Mix cereal with raisins, sugar, flour, soda and salt in a very large bowl. Add oil, eggs and milk. Allow to rest before use.
• Store in a covered container and use as needed.
• Fill muffin tins 2/3 full and bake at 400 degrees for 18-20 minutes.
• For an added treat melt one teaspoon butter and one tablespoon of brown sugar in each muffin tin before filling.

Steps:

• Preheat oven to 400 degrees. 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.