Golden Raisin Bran Muffins Recipes

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.

CLASSIC RAISIN BRAN MUFFINS

Steps:

• Grease or line 12-cup muffin tray. Preheat oven to 400ºF.
• Combine all dry ingredients in a large bowl. Add egg, milk, oil and honey, mixing until just moistened. Fold in raisins.
• Fill muffin cups ¾ full and bake for 20-22 minutes.

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!

GOLDEN RAISIN OAT BRAN MUFFINS

Steps:

• Preheat oven to 375°F with rack in middle. Butter muffin pan.
• Whisk together flour, oat bran, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl.
• In a separate bowl, whisk together buttermilk, honey, butter, and eggs. Add to dry ingredients along with raisins and stir until just combined.
• Divide batter among muffin cups. Bake until a wooden pick inserted into center of a muffin comes out clean, about 20 minutes. Turn out onto a rack to cool.

GOLDEN RAISIN BRAN MINI MUFFINS

Steps:

• combine Bran and Boiling water in very large bowl, let sit at least five minutes.
• Mix the next seven ingredients in a seperate bowl making the"wet Mixture".
• On a piece of waxed paper sift the flour,baking soda and salt.
• Add the wet mix to the bran mix and fold in the flour mixture.
• fold in chopped raisins.
• Have ready sprayed muffin pans or use paper liners.
• Scoop mixture into pans and bake in preheated 400 degree oven for 12-14 minutes.

GOLDEN RAISIN BRAN MUFFINS

Steps:

• In a bowl, combine the applesauce, oil, milk and egg.
• Stir in bran and let stand for 5 minutes.
• In another bowl, combine the flours, brown sugar, baking powder, cinnamon, baking soda, and salt; stir in bran mixture just until blended.
• Fold in raisins (batter will be thick).
• Fill greased or paper-lined muffin cups 2/3 full.
• Bake at 375 for 15-20 minutes.
• Cool for 5 minutes before removing from pan to wire rack.
• Serve warm.

CLASSIC RAISIN BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees F.
• 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 buttemilk/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.

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

Steps:

• In a large bowl, combine the raisin bran, flour, sugar, baking soda and salt. Combine the eggs, buttermilk and oil. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 12-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.