Raisin Bran Muffins Sunmaid Food

HONEY RAISIN BRAN MUFFINS

Steps:

• Set oven to 350 degrees.
• Line 12 muffin tins with paper liners.
• If the raisins are hard, let them sit in boiling water for about 5 minutes.
• In a bowl comine milk and vinegar; set aside.
• In another bowl beat egg with a fork.
• Blend in oil, honey, vanilla and soured milk.
• Stir in the 100% bran cereal and raisins to the milk/vinegar mixture, along with the honey/oil mixture; stir to combine; set aside for 10 minutes to soften the bran.
• In another bowl, combine the flour, baking soda, baking powder, salt and nutmeg; stir in to liquid mixture stirring JUST until moistened.
• Spoon batter into muffin tins (filling almost to the top).
• Bake for 15-20 minutes, or until done.

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.

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 BUTTERMILK MUFFINS

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.

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.

SIX WEEK RAISIN BRAN MUFFINS

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.

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.

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 - SUNMAID RECIPE RECIPE

Steps:

• In a large bowl, combine whole wheat flour, bran flakes, wheat germ, brown sugar, baking soda and salt; mix well. Combine buttermilk, water, eggs, oil, honey and molasses; blend well. Add to flour mixture; stir just until dry ingredients are moistened. Fold in raisins. Pour into glass or plastic container. Cover and store in refrigerator for a minimum of 4 hours and a maximum of 4 weeks. To Bake Heat oven to 400 Grease or line muffin pans with paper cups. Spoon 1/4 cup batter into prepared muffin cups. Bake for 20 to 25 minutes.