Raisin Bran Honey Muffins Food

HONEY BRAN MUFFINS

Steps:

• In a small bowl, combine pineapple juice and raisins. Set aside.
• In a medium bowl, combine flour, baking soda and salt. Stir in cereal. Set aside.
• In a large mixing bowl, combine brown sugar, oil, honey, and eggs; mix well. Add cereal mixture, and mix well. Fold in the raisin mixture. Batter will be thin; it will thicken as it chills. Cover, and refrigerate for at least 3 hours or overnight.
• Stir chilled batter. Fill greased or paper lined muffin cups 3/4 full.
• Bake in a preheated 400 degree F (205 degree C) oven, for 20 to 25 minutes. Cool in pan 10 minutes before removing to a wire rack.

HONEY-RAISIN BRAN MUFFINS

Steps:

• Preheat the oven to 400°.
• Grease 18 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill the unused cups 1/3 full with water to prevent warping.
• In a bowl, stir together the flour, bran, raisins, wheat germ, baking soda, baking powder, and salt.
• In another bowl, using a wooden spoon, cream together the butter, brown sugar, and honey until fluffy.
• Beat in the yogurt, then the buttermilk and vanilla until well blended and smooth.
• Make a well in the center of the dry ingredients and add the creamed mixture and the eggs.
• Beat just until evenly moistened.
• The batter will be thick and slightly lumpy; do not overmix.
• Spoon the batter into each muffin cup, filling it level with the rim of the cup.
• Transfer the filled pans to the oven and immediately reduce the oven temperature to 350°.
• Bake until golden, dry, and springy to touch, 18-22 minutes.
• A toothpick inserted into the center of a muffin should come out clean.
• Transfer the pans to the wire racks and let cool at least 15 minutes.
• Unmold the muffins; serve warm or at room temperature, with butter.

HONEY AND RAISIN BRAN MUFFINS

Steps:

• Soak bran, buttermilk and raisins together while preparing the rest of the batter.
• Cream butter and sugar.
• Beat in the honey and egg.
• Add the bran mixture.
• Stir together the flour, baking powder, baking soda and salt.
• Add the dry ingredients to the wet ingredients and stir just until moistened.
• Bake in greased muffin cups at 375 degrees Fahrenheit for 20 minutes or until done.

HONEY RAISIN BRAN MUFFINS

Steps:

• Preheat the oven to 400
• Mix the first 7 ingredients together in a large bowl
• In another bowl cream the brown sugar, honey, and butter with a spoon
• Add yogurt, buttermilk, vanilla extract, and eggs to the brown sugar mixture
• Add the wet ingredients into the dry and mix just until moist Turn the oven down to 350 Cook the muffins (18 small or 12 large) for 18-22 minutes.(If they are cooked too long they will be dry).

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:

• 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.

EASY RAISIN BRAN MUFFINS

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.