Susans Raisin Bran Muffins Recipes

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.

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.

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.

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.

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.

SUSAN'S RAISIN BRAN MUFFINS

Steps:

• 1. Mix all ingredients together well, until moistened. Store in a covered container in the refrigerator until ready to bake. Allow to sit at least 20 minutes before baking the first batch.
• 2. When ready to bake, fill paper-lined muffin pan cups ¾ full of batter and bake at 350°F for 20-25 minutes. Store unused batter in the refrigerator. Batter keeps well for up to 2 weeks.