Moms 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.

BANANA RAISIN BRAN MUFFINS

Steps:

• *1 cup milk with 1 tablespoons lemon juice may be substituted for 1 cup buttermlk.
• Preheat oven to 375 degrees.
• Mix together wheat bran and buttermilk; let stand ten minutes or so.
• Combine vegetable oil, egg, brown sugar, vanilla and bananas, then add to buttermilk/bran mixture.
• Mix together flour, baking soda, baking powder and salt.
• Add to first mixture and stir until just blended.
• Add raisins and spoon into greased or lined muffin tins.
• Bake for 15-20 minutes and enjoy! :).

RAISIN BRAN MUFFIN MIX

Steps:

• In a large bowl, combine the first six ingredients. Cut in shortening until crumbly. Stir in cereal and nuts. Store in an airtight container in a cool, dry place or in the freezer for up to 2 months. Yield: 2 batches (8 cups total)., To prepare muffins: Place 4 cups of muffin mix in a bowl. Beat egg and water; stir into mix just until moistened. Fill greased muffin cups two-thirds full. , Bake at 400° for 15-17 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

MOM'S BEST BRAN MUFFINS

Steps:

• Pour two cups of boiling water over all bran ceral.
• Let stand.
• Cream together sugar, margarine, and eggs.
• Add butter milk, and bran/water mix to sugar, margarine, and eggs.
• In a separate bowl mix together flour, baking soda, salt, and bran flakes.
• Add wet ingredients to dry, and mix well.
• Fold in raisens or dates.
• Bake at 350 for 15-20 minute.
• Muffins turn out best if you make the mixture the night before, and bake them the next day.

MOM'S BRAN MUFFINS

Steps:

• Cream butter and sugar.
• Add eggs and beat well.
• Add molasses and bran and milk.
• Mix well.
• Add dry ingredients and stir just until blended inches.
• Fill Lined muffin tins 2/3 full.
• Bake 375 for 15-20 min.

RAISIN BRAN MUFFINS

Steps:

• Combine first five ingredients in a large mixing bowl and blend well.
• Combine buttermilk, eggs and oil and stir into dry ingredients until just blended.
• Cover mixture and refrigerate overnight.
• When ready to use, preheat oven to 400°F and fill paper lined muffin tins 3/4 full.
• Bake for 20 minutes or until toothpick inserted in center comes out clean.
• NOTES: You need a very large bowl to mix this in - the ingredients do not separate after being in the fridge one week - do not remix when you go to use it again. I store mine in a large Tupperware bowl with the lid on.