Buttermilk Spice Cereal Muffins Recipes

MIMI'S CAFE BUTTERMILK SPICE MUFFINS

Steps:

• Heat oven to 375°F.
• In a mixing bowl, cream the sugar and butter together with an electric mixer.
• When they are thoroughly mixed, add the eggs and beat for 1 more minute.
• Sift the flour into a separate bowl, together with the baking soda, nutmeg and cinnamon.
• Add the flour and buttermilk to the first mixture, and mix at low speed until smooth.
• To avoid lumps in the batter, add the wet and dry ingredients alternately, in small amounts.
• Make the nut topping by combining all the Nut Topping ingredients together in a small bowl.
• Grease muffin tins with additional butter or margarine, or use paper or foil baking cups.
• Fill each cup ¾ full of batter.
• Add a full rounded tablespoon of the nut topping on top of the batter in each cup.
• Bake immediately, or the topping will sink to the bottom of the muffins, and then you will be mad at yourself - and we don't want that to happen, do we?.
• Bake at 375°F for 20 to 25 minutes until the muffins are golden brown and a toothpick inserted in the middle of a muffin comes out dry.
• (Home ovens' heat differently from Mimi's commercial ovens, and so you may need to adjust the temperature and/or the baking time accordingly).
• This recipe yields 12 standard-size muffins, or 6 Jumbo-size muffins.
• If you are using jumbo muffin tins, reduce the oven temperature by 25° and increase the baking time by 5 to 10 minutes.

BREAKFAST CEREAL MUFFINS

Steps:

• Preheat oven to 350°F.
• Grease 12 medium sized (2 3/4" diameter) muffin cups.
• In a mixing bowl, beat egg and whisk together with oil, milk and honey.
• In a large bowl combine the dry ingredients; mixed well.
• Pour the wet ingredients into the dry and stir just until flour is moist (batter should be lumpy).
• Fill muffin cups 2/3 full with the batter, and bake for 20-25 minutes (until golden brown and a toothpick comes out clean when inserted).
• Remove from pan immediately.

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!

APPLESAUCE BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
• Mix bran cereal and buttermilk together in a bowl; let sit for 10 minutes.
• Beat brown sugar, applesauce, egg, and vanilla extract together in a bowl until smooth; stir into bran cereal mixture. Stir flour into bran cereal mixture until batter is well mixed; fold in walnuts and dried cranberries. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in a muffin comes out clean, 15 to 20 minutes. Transfer muffins to a wire rack to cool.

MIMI CAFE BUTTERMILK SPICE MUFFINS

Steps:

• 1. Preheat oven to 375°. In a mixing bowl, cream the sugar and the butter together with an electric mixer. When they are thoroughly mixed, add eggs and beat one more minute. Sift the flour into a separate bowl, together with the baking soda, nutmeg and the cinnamon. Add the flour and the buttermilk to the first mixture, mix at low speed until smooth. To avoid lumps in the batter, add the wet and dry ingredients alternately, in small amounts. Make the nut topping: Mix all ingredients together in a small bowl. Grease muffin tins with butter or margarine. You can also use paper baking cups. Fill each cup 3/4 full of batter. Add a full, rounded tablespoon of nut topping on top of each muffin cup of batter. Bake immediately or the topping will sink to the bottom of the muffin. Bake at 375° for 20-25 minutes, until golden brown. A toothpick inserted in the middle of the muffin should come out dry. Home ovens heat differently from commercial ovens so you may need to adjust the temperature or the baking time accordingly. Recipe yields 12 standard-size muffins, or six Mimi's-size muffins. If using the jumbo muffin pans, reduce the oven temperature by 25° and increase the baking time 5-10 minutes.