6 Week Raisin Bran Crunch Muffins Recipe 45

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.

SIX-WEEK BRAN MUFFINS

Steps:

• In a large bowl, beat eggs and sugar until well combines. Stir in buttermilk, cereal, flour, oil, baking soda and salt; mix well. Refrigerate at least 6 hours before using. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Batter may be stored, covered, in the refrigerator for up to 6 weeks.

6 WEEK BRAN MUFFINS

Steps:

• 1. In a large bowl beat eggs and sugar. Stir in buttermilk, cereal, flour, oil baking soda and salt. Mix thoroughly. You may add walnuts or additional raisins (optional)
• 2. Refrigerate at least 6 hours before using. Then fill your muffin papers or greased tins 2/3 full. Bake 400 degrees, 15-20 minutes.
• 3. This batter may be stored in a covered tightly container for up to 6 weeks. You can bake 2 or 3 or whatever you choose at a time. Do not stir the batter when you take it from the refrigerator. It will appear light and airy.

6 WEEK RAISIN BRAN CRUNCH MUFFINS RECIPE - (4/5)

Steps:

• 1. Mix cereal with dry ingredientsin large mixer bowl. 2. Add eggs, melted butter and buttermilk. 3. Mix for 2 minutes. 4. Fill cupcake pans (greased) 2/3 full 5. Bake at 400* for 18 mins. 6. To store the rest of the mixture, put in container with a lid and refrigerate for up to 6 weeks.

6 WEEK BRAN MUFFINS

Steps:

• Mix all dry ingredients.
• Add eggs, oil, applesauce and buttermilk.
• Put in plastic container and cover.
• Fill muffin tin 2/3 full. Bake at 375 for 15-20 minute.
• **Can be stored in fridge for up to 6 weeks! DO NOT RESTIR.

SIX WEEK BRAN MUFFINS

Steps:

• Combine cereals and Boiling Water.
• Let stand.
• In another bowl cream butter and sugars together.
• Add eggs and beat well.
• Mix in buttermilk.
• Add molasses if desired.
• Stir in cereal mixture.
• In another bowl, combine flour, soda, baking powder, salt and raisins.
• Mix thoroughly.
• Add dry mixture to batter.
• Stir just to combine.
• Cover tightly and store in Refrigerator.
• It will keep for up to six weeks.
• TO BAKE: Fill muffin cups 2/3 full and bake in a 400F oven for about twenty minutes. (I find that my muffins are always done before that, so I set my timer for about 14-15 minutes. Other ovens may be different though.).