Bran Flakes Muffins With Raisins Recipes

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!

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.

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.

BRAN MUFFINS

Steps:

• Heat the oven to 400°F. Place a paper baking cup in each of 12 regular-size muffin cups, or spray just the bottoms of the cups with cooking spray.
• Place cereal in a resealable food-storage plastic bag; seal the bag. Roll over cereal with a rolling pin or bottle, or press with bottom of small saucepan, to crush cereal into fine crumbs.
• In a medium bowl, stir the crushed cereal, milk, raisins and vanilla until well mixed. Let stand about 5 minutes or until cereal has softened. Beat in the oil and egg with a fork.
• In another medium bowl, stir the flour, brown sugar, baking powder, salt and cinnamon until well mixed. Stir flour mixture into cereal mixture just until flour is moistened (batter will be lumpy). Spoon the batter into the cups, dividing batter evenly.
• Bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean. If muffins were baked in paper baking cups, immediately remove from pan to a cooling rack. If muffins were baked in a sprayed pan, leave in pan about 5 minutes, then remove from pan to a cooling rack. Serve warm if desired.

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:

• 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

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.

EASY RAISIN BRAN MUFFINS

Steps:

• 1. Sift together : flour , baking powder , salt and sugar.
• 2. Combine : beaten egg , milk and slightly cooled melted fat.
• 3. Add to floured mixture ; stirring only enough to dampen the flour.
• 4. Fold in raisin bran flakes or bran flakes and raisins ; being careful not to over mix.
• 5. Fill well greased 2-1/2" muffin cups 2/3 way full.
• 6. Bake @ 400° for 15-18 minutes.
• 7. NOTE : To maintain there original freshness , store in an air tight container , and Re-heat them up wrapped in foil.

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.