Raisin Bran Muffins Recipes

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RAISIN BRAN MUFFINS

Stir up this batch of hearty, low-fat morning treats. Kissed with brown sugar, they're moist and taste more indulgent than they are.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 40m

Yield Makes 6

Number Of Ingredients 10



Raisin Bran Muffins image

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.

Nutrition Facts : Calories 265 g, Fat 12 g, Fiber 3 g, Protein 6 g

1/4 cup vegetable oil, plus more for tin
1 1/2 cups raisin bran cereal
3/4 cup milk
1/2 cup whole-wheat flour (spooned and leveled)
1/2 cup all-purpose flour (spooned and leveled)
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 large egg, lightly beaten
1/4 cup packed dark-brown sugar

CLASSIC BRAN MUFFINS

A delicious source of fiber! My family have them almost every morning. Great healthy muffins! You may substitute dates for the raisins if you wish.

Provided by Janet Kalman Villada

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Bran Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 11



Classic Bran Muffins image

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!

Nutrition Facts : Calories 167.5 calories, Carbohydrate 25.6 g, Cholesterol 16.3 mg, Fat 7.1 g, Fiber 3.5 g, Protein 3.5 g, SaturatedFat 1.3 g, Sodium 262.2 mg, Sugar 8.9 g

1 ½ cups wheat bran
1 cup buttermilk
⅓ cup vegetable oil
1 egg
⅔ cup brown sugar
½ teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ cup raisins

RAISIN BRAN MUFFINS

Who'd believe that muffins this tender and tasty could be quick and easy to make? The cereal adds a touch of sweetness and crunch. These are so nice to have on hand!

Provided by Taste of Home

Time 25m

Yield 3-1/2 dozen.

Number Of Ingredients 8



Raisin Bran Muffins image

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.

Nutrition Facts : Calories 204 calories, Fat 6g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 355mg sodium, Carbohydrate 35g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.

1 package (15 ounces) raisin bran cereal
5 cups all-purpose flour
3 cups sugar
5 teaspoons baking soda
2 teaspoons salt
4 eggs, beaten
4 cups buttermilk
1 cup vegetable oil

RAISIN BRAN MUFFINS

Make and share this Raisin Bran Muffins recipe from Food.com.

Provided by hollyberry

Categories     Quick Breads

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 10



Raisin Bran Muffins image

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.

1 tablespoon sugar
1/2 teaspoon cinnamon
1 1/4 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
3 cups kellogg's Raisin Bran cereal
1 1/4 cups milk
1 egg
1/4 cup vegetable oil

RAISIN BRAN MUFFINS

This is a recipe I got from my grandmother, and it's one of my favorite muffins. They're especially yummy when you can eat a lot of them in mini size, or warm from the oven. The dough can be saved, so make a lot, refrigerate, and bake some when you want a muffin. :)

Provided by Tracy

Categories     Breads

Time 27m

Yield 200 mini muffins, 200 serving(s)

Number Of Ingredients 8



Raisin Bran Muffins image

Steps:

  • Preheat the oven to 400 degrees.
  • Add and mix the ingredients together in the order of listing.
  • Bake until golden brown and enjoy.
  • Note: Large muffins cook for 15-20 minute.

Nutrition Facts : Calories 42.9, Fat 1.3, SaturatedFat 0.2, Cholesterol 3.9, Sodium 70.4, Carbohydrate 7.3, Fiber 0.3, Sugar 3.9, Protein 0.8

4 eggs, beaten
3 cups sugar
1 cup oil
5 cups flour
2 teaspoons salt
5 teaspoons baking soda
1 quart buttermilk
1 (15 ounce) package Raisin Bran cereal

NO-BAKE RAISIN BRAN BREAKFAST BARS

Betty Crocker's Heart Healthy Cookbook shares a recipe! Total® Raisin Bran cereal provides a simple addition to homemade nutty raisin bars. Perfect for an on-the-go breakfast!

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 1h15m

Yield 12

Number Of Ingredients 6



No-Bake Raisin Bran Breakfast Bars image

Steps:

  • Butter square pan, 8x8x2 inches. Heat brown sugar and corn syrup just to boiling in 3-quart saucepan over medium heat, stirring frequently. Remove from heat; stir in peanut butter and cinnamon until smooth.
  • Stir in cereal and peanuts or almonds until evenly coated. Press firmly in pan. Let stand about 1 hour or until set. Cut into 4 rows by 3 rows. Store loosely covered at room temperature.

Nutrition Facts : Calories 200, Carbohydrate 32 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Bar, Sodium 170 mg, Sugar 20 g, TransFat 0 g

1/2 cup packed brown sugar
1/3 cup light corn syrup or honey
1/4 cup peanut butter
1/2 teaspoon ground cinnamon
4 cups Total® Raisin Bran cereal
1/2 cup chopped peanuts or sliced almonds

RAISIN BRAN BUTTERMILK MUFFINS

Make and share this Raisin Bran Buttermilk Muffins recipe from Food.com.

Provided by Lori Bailey

Categories     Quick Breads

Time 35m

Yield 12-24 muffins

Number Of Ingredients 9



Raisin Bran Buttermilk Muffins image

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.

Nutrition Facts : Calories 357.2, Fat 11, SaturatedFat 2, Cholesterol 36.9, Sodium 519.7, Carbohydrate 60.5, Fiber 2.8, Sugar 32.8, Protein 6.6

2 1/2 cups flour
1 1/2 cups sugar
2 1/2 teaspoons baking soda
1/2 teaspoon salt
3 1/2 cups Raisin Bran cereal (I use Post)
2 cups buttermilk
1/2 cup oil (applesauce may be substituted for oil)
2 eggs, beaten
1/2 cup walnuts (optional)

SIX WEEK RAISIN BRAN MUFFINS

Recipe can be made ahead and stored in the refrigerator for up to 6 weeks. For an added treat melt one teaspoon butter and one tablespoon of brown sugar in each muffin tin before filling. Absolutley wonderful! Please note that this recipe is written to use with Raisin Bran Flakes . . . if using All Bran you will need to soak in water as noted by previous reviewers This recipe is best if made in advance and stored in the refrigerator..

Provided by Galley Wench

Categories     Breads

Time 40m

Yield 60 muffins

Number Of Ingredients 11



Six Week Raisin Bran Muffins image

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.

Nutrition Facts : Calories 160.1, Fat 5.1, SaturatedFat 1.2, Cholesterol 15.1, Sodium 242.2, Carbohydrate 26.9, Fiber 1.1, Sugar 15.6, Protein 2.7

1 (15 ounce) box Raisin Bran cereal (Flakes , about 9 cups)
3 cups sugar
5 cups flour
5 teaspoons baking soda
2 teaspoons salt
4 eggs, beaten
1 cup vegetable oil
1 quart buttermilk
1 1/2 teaspoons cinnamon (optional)
12 teaspoons butter
12 tablespoons brown sugar

RAISIN BRAN MUFFINS THAT WORK

I have always been disappointed when I've baked homemade bran muffins, but not anymore. These are moist and flavourful. I think the trick with the moistness is combining the bran with the wet ingredients, as no other bran muffin recipe I've tried had this step. I often cut this recipe in half and bake just 6 in my toaster oven. These freeze well, too.

Provided by Lennie

Categories     Quick Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 12



Raisin Bran Muffins That Work image

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.

2 eggs
1 cup 1% low-fat milk
1/2 cup canola oil
1/4 cup molasses
3/4 cup packed brown sugar
1/2 teaspoon vanilla extract
1 1/2 cups wheat bran
1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup raisins (or blueberries, unthawed if frozen)

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