Easy Cinnamon Topped Raisin Bran Muffins Recipes

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 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.

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.

EASY RAISIN BRAN MUFFINS

Steps:

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

EASY CINNAMON TOPPED RAISIN BRAN MUFFINS

Steps:

• In large bowl, soak raisin bran cereal in milk for 10 minutes.
• Add egg, oil and vanilla.
• Mix well.
• Add flour, sugar, baking powder and salt.
• Mix just until moistened.
• Batter will be lumpy.
• Divide batter between 12 greased or paper-lined muffin tins.
• Mix cinnamon and sugar for topping.
• Sprinkle cinnamon/sugar mixture over muffins.
• Bake at 400 degrees for 20 minutes, or until done.

EASY BRAN MUFFINS

Steps:

• Combine cereal and water; let stand 10 minutes. In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in cereal mixture. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes. Yield: 5-6 dozen. Editor's Note: Batter may be stored covered in refrigerator for 6 weeks; do not stir. Bake as directed.

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.