Best Raisin Chocolate Chip Oat Bran Muffins Recipes

OATMEAL RAISIN BRAN MUFFINS

Steps:

• Preheat oven to 400 F. Grease 2 12-cup muffin tins.
• In a large bowl, stir together milk, yogurt, and oil.
• Stir in cereal, and let stand for 5-10 minutes to soften.
• Stir in sugars until combined.
• Add eggs, and stir until incorporated.
• Add flour, oats, baking soda, salt, and cinnamon; stir until just combined.
• Stir in dried cranberries and apples.
• Divide batter evenly among prepared muffin cups.
• If using, sprinkle nuts and sugar evenly over muffin batter.
• Bake for 15-20 minutes, or until muffins spring back when lightly touched.
• Cool in pan for 5-10 minutes before removing.

RAISIN CHOCOLATE CHIP OAT BRAN MUFFINS

Steps:

• Pre-heat oven to 350.
• In a bowl mix together all the dry ingredients. To this stir in carrots and raisins. Combine milk, beaten eggs and vanilla. Pour this liquid ingredients to the dry ingredients and mix gently. Now stir in chocolate chips and combine until all the ingredients are incorporated. Do not over mix.
• Bake for 15 minutes.

HEALTHY OAT BRAN & RAISIN MUFFINS

Steps:

• Combine the oat brain, baking powder and cinnamon.
• Add the remaining ingredients and mix well.
• Let stand for 5 minutes to allow the batter to thicken.
• Spoon into a prepared muffin tin.
• Bake at 425 degrees F for 12-15 minutes.

RAISIN BRAN MUFFINS

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.

OAT BRAN MUFFINS

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Line or grease 12 muffin cups.
• Blend together brown sugar, oat bran, flour, baking powder, soda, and salt. Add eggs, chilled applesauce, and vegetable oil. Mix until well-blended. Spoon batter into muffin cups. Let stand 10 minutes.
• Bake at 400 degrees F (205 degrees C) for 15 minutes or until golden brown.
• VARIATIONS: Add 1 cup plumped raisins, with a little bit of raisin water (approximately 2 tablespoons). Or, before baking, sprinkle mixture of sugar and cinnamon over the tops of the muffins. Or, add 1 teaspoon cinnamon or nutmeg to flour mixture.

GOLDEN RAISIN OAT BRAN MUFFINS

Steps:

• Preheat oven to 375°F with rack in middle. Butter muffin pan.
• Whisk together flour, oat bran, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl.
• In a separate bowl, whisk together buttermilk, honey, butter, and eggs. Add to dry ingredients along with raisins and stir until just combined.
• Divide batter among muffin cups. Bake until a wooden pick inserted into center of a muffin comes out clean, about 20 minutes. Turn out onto a rack to cool.

GIANT BRAN AND RAISIN MUFFINS

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.

BEST BRAN MUFFINS

Steps:

• In a bowl, combine the first seven ingredients. Make a well in the center. Combine the egg, oil, molasses, buttermilk and pineapple with juice. Pour into well; mix just until dry ingredients are moistened. Stir in the nuts, dates or raisins. , Fill 18 greased muffin cups two-thirds full. Bake at 400° for 12 minutes or until golden brown.