Raisin Bran Muffins Ww 1 Point 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 (1 WW POINT)

Steps:

• In a very large bowl, combine cereals, sugar, flours, soda, cinnamon and salt.
• In a medium bowl, combine the beaten eggs, baby food, and vanilla.
• Add the egg mixture to the cereal/flour mixture. Add the buttermilk to the cereal/flour mixture. Blend well until everything is moistened.
• Add the raisins and shredded carrots and mix well.
• Cover the bowl with plastic wrap and refrigerate over night (or for at least 2 hours).
• To bake. Heat oven to 400 degrees F. Spray muffin pans with non-stick spray. Fill muffin cups 2/3 full (Use a 1 3/4 inch cookie scoop).
• Bake 15 to 20 minutes, until nicely browned and set.
• Cool in pans for 6 minutes, then remove the muffins to a rack to cool completely. Enjoy.
• Note that the muffins freeze well. You don't have to bake up all the muffins at one time. The batter will keep in the refrigerator for 6 weeks,.

RAISIN BRAN MUFFINS WW 1 POINT

Steps:

• In a very large covered bowl, mix together the cereals, sugar, flours, soda, cinnamon, and salt.
• in a small bowl mix together the eggs, baby food or applesauce, and vanilla.
• add eggs to cereal mixture.
• add buttermilk to cereal mixture, mix well.
• add raisins, and carrots (if using), to cereal mixture. mix well.
• cover bowl and refrigerate overnight.
• To bake, preheat oven to 400 degrees F. Spray muffin pans with nonstick spray. Fill almost to the top with refrigerated mixture.
• Bake 15 to 20 minutes or until toothpick inserted in center of muffin comes out clean.

WEIGHT WATCHERS BRAN MUFFINS RECIPE - (3.6/5)

Steps:

• Pour cereal into a large bowl; add sugar and stir. Sift flour, baking soda and salt into cereal mixture. Add walnuts and stir. In a separate large mixing bowl, mix buttermilk, pineapple, eggs, egg whites and oil. Stir until completely incorporated. Mix wet ingredients into dry ingredients, stir until completely incorporated. Bake in sprayed muffin pans (or use cupcake papers) filling each 2/3 full. Bake at 305F for 20-25 minutes, or until toothpick inserted in center comes out clean. Batter can be refrigerated for up to 6 weeks. Points: 3 per muffin