Best Sweet And Nutty Raisin Bran Muffins Recipes

RAISIN BRAN MUFFINS

Steps:

• 1. Preheat oven to 375 degrees F. Line a muffin tin with liners, or spray with non-stick cooking spray.
• 2. In a large bowl, whisk together the flour, baking soda, salt and sugars. Stir in the cereal; set aside.
• 3. In a medium bowl, whisk together the vegetable oil, egg, buttermilk and vanilla extract.
• 4. Pour the wet ingredients over the dry ingredients, and stir until completely combined. Allow the mixture to sit at room temperature for at least 45 minutes (this allows the cereal to soften in the batter). If you don't want to use immediately, you can refrigerate in an airtight container for up to three days.
• 5. When ready to bake, divide the batter between the 12 muffin tins. Sprinkle the tops with granulated sugar.
• 6. Bake for 15 to 20 minutes, or until a thin knife inserted in the center comes out clean. Store in an airtight container at room temperature for up to two days, and then in refrigerator for up to another week.

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.

RAISIN BRAN MUFFINS

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.

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.

CLASSIC BRAN MUFFINS

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!

SWEET AND NUTTY RAISIN BRAN MUFFINS

Steps:

• Sift together dry ingredients except for the cereal.
• Mix applesauce, sugar, & syrup together.
• Add the flour mixture to the syrup mixture.
• Next add cereal.
• Last fold in the egg whites.
• Spoon batter into a lightly greased or sprayed muffin pan (12 count muffin tin).
• Mix together the sugar and the pecans.
• Sprinkle topping on to the batter.
• Bake muffins in a 400° preheated oven for 15- 20 minutes.
• Let cool or serve hot with sweet Honey Butter, or just plain, their great!