Jumbo Bran Muffins With Raisins Food

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.

RAISIN BRAN MUFFINS THAT WORK

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.

RAISIN BRAN MUFFINS

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.

GOLDEN RAISIN BRAN MUFFINS

Steps:

• In a large bowl, combine the applesauce, oil, milk and egg. Stir in bran; let stand for 5 minutes. , In another bowl, combine the flours, brown sugar, baking powder, cinnamon, baking soda and salt; stir in bran mixture just until moistened. Fold in raisins (batter will be thick)., Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

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.

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!

MOLASSES BRAN MUFFINS

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.

RAISIN BRAN MUFFINS

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.

DELICIOUS AND EFFECTIVE CRUNCHY RAISIN-BRAN MUFFINS

Steps:

• Makes 10- 12 muffins (2 1/2-inch) or 18 mini-muffins
• Preheat oven to 400 degrees F.
• Prepare muffin tins (grease or paper-line).
• Mix"Topping" ingredients- set aside.
• In medium bowl, beat egg lightly.
• Stir in cereal, buttermilk*, and oil Let rest 5 minutes- stir to break up cereal flakes
• In large bowl, combine flour, sugar, baking powder and cinnamon Add wet cereal mix to dry ingredients all at once Stir just to combine- batter will be thick Fold in raisins (or other fruit).
• Divide evenly in muffin tins (fill to brim for extra large tops).
• Sprinkle"topping" evenly on each muffin.
• Bake 20-25 minutes (if using mini-muffins- cook 10-15 minutes).
• *1 Tablespoon lemon juice or vinegar and enough milk to equal 1 cup may be substituted- let stand 5 minutes to"curdle".

WW CRUMB-TOPPED JUMBO BRAN MUFFINS

Steps:

• Preheat the oven to 375 degrees. Spray a 6-jumbo-cup (1 cup each) nonstick muffin pan with nonstick spray (or line with paper/foil liners).
• To make the crumb topping, combine 2 tablespoons of the all-purpose flour and the brown sugar in a medium bowl. With a pastry blender, cut in the butter until the mixture is crumbly. Stir in the walnuts.
• Combine the bran, wholewheat flour, the remaining 1/2 cup all-purpose flour, the baking soda, baking powder, and salt in a large bowl. With an electric mixer on medium speed, beat the egg, egg whites, sugar, and molasses in a large bowl intil blended. Gradually beat in the buttermilk. Gradually add the bran mixture, mixing on low speed until just blended. Stir in the raisins.
• Spoon the batter into the cups, filling each about half full. Sprinkle with the crumb topping. Bake until a toothpick inserted into a muffin comes out clean, about 25 minutes. Cool in the pan on a rack 5 minutes; remove from the pan and cool completely on the rack.

EASY RAISIN BRAN MUFFINS

Steps:

• Heat oven to 400.
• Mix all ingredients.
• Fill 12 greased muffin cups with mixture.
• Bake for about 17 minutes.

BRAN RAISIN MUFFINS

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.

CLASSIC RAISIN BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees F.
• 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 buttemilk/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.