Raisin Oatmeal Bran Muffins Recipes

OATMEAL RAISIN BRAN MUFFINS

Steps:

• Preheat oven to 400 F. Grease 2 12-cup muffin tins.
• In a large bowl, stir together milk, yogurt, and oil.
• Stir in cereal, and let stand for 5-10 minutes to soften.
• Stir in sugars until combined.
• Add eggs, and stir until incorporated.
• Add flour, oats, baking soda, salt, and cinnamon; stir until just combined.
• Stir in dried cranberries and apples.
• Divide batter evenly among prepared muffin cups.
• If using, sprinkle nuts and sugar evenly over muffin batter.
• Bake for 15-20 minutes, or until muffins spring back when lightly touched.
• Cool in pan for 5-10 minutes before removing.

OATMEAL RAISIN BRAN MUFFINS

Steps:

• 1. Mix all dry ingredients together. In another bowl, mix liquid ingredients together. Combine the wet and dry ingredients and mix gently until just moistened. The batter will be lumpy.
• 2. Spray muffin tins with vegetable spray. Fill 2/3 full with batter, sprinkle tops with oatmeal and bake at 325^ for 20-25 minutes. 110 calories/ 2 grams fat per muffin

BRAN AND OATMEAL MUFFINS

Steps:

• Directions:.
• Mix dry ingredients together in a bowl and set aside. (You can prepare jars of those dry ingredients in advance to save time).
• In another bowl, mix cereals, oatmeal, milk, yogourt, apple sauce, vanilla and molasses. Let stand 5 minutes.
• Meanwhile, coat a regular pan of 12 muffins with cooking spray.
• Make a hole in the center of the cereal preparation where you can beat your 2 eggs. Mix them with the preparation. Add the oil, the chocolate and the walnuts. Mix until well blended.
• Add the dry ingredients and mix well. The batter should be thick.
• Drop by big spoonfulls into the muffin pan. Bake 375 degrees for about 30 minutes.

OATMEAL BRAN MUFFINS WITH RAISINS & PECANS

Steps:

• In a bowl, combine the 100% Bran cereal with the boiling water and let stand until cool.
• In the bowl of your mixer on high speed, beat the butter and sugar until light and fluffy.
• Add the buttermilk, eggs, extract, and soaked bran, mixing well and scraping down the bowl after each addition.
• Add the flour, All-Bran, oatmeal, baking soda and salt.
• Mix well.
• Fold in the raisins and pecans.
• Cover the mixture tightly and refrigerate for at least 2 hours, but you can refrigerate for up to 2 weeks.
• Preheat the oven to 425°F.
• Grease or line with paper liners 18 muffin cups.
• Spoon the batter into each, filling them full.
• Bake until browned on top and the edges are starting to pull away from the sides, about 25 minutes.
• Remove from the oven and turn out onto a rack to cool for 10 minutes before serving.
• Note: This recipe is great for when company comes--I make up a batch, and keep in the fridge.
• Make as few or as many muffins as I like each morning.
• My husband likes to have this in the fridge sometimes so he can bake himself a few muffins for breakfast or the commute into work.
• Good "do ahead" mix.

RAISIN OATMEAL BRAN MUFFINS

Steps:

• Preheat oven to 400°F.
• Sift flours, Splenda/Equal, baking powder, cinnamon and salt together mixing well; add in the bran and oatmeal.
• In a second bowl, use a mixer to blend the buttermilk, apple juice concentrate, egg whites, honey about 2 minutes.
• Pour dry ingredients into wet stirring until just moist; gently mix in golden raisins and hot (not boiling) water.
• Spoon batter into muffin tins with cups or lightly sprayed with cooking spray.
• Bake 20 minutes until just browned and firm.

BANANA OATMEAL RAISIN MUFFINS

Steps:

• Preheat your oven to 400°F, and coat the baking tins with a bit of olive oil to prevent sticking.
• Combine the dry ingredients (flour, oats, cinnamon, nutmeg, brown sugar, baking soda, baking powder) in a large bowl and mix well.
• Mash the bananas into a pulp and then combine with the banana yogurt until thoroughly mixed.
• in a separate bowl, whip the egg whites for 3 minutes until they are somewhat stiff and fluffy.
• Then mix the egg whites with the yogurt and banana mixture.
• Finally, add the raisins.
• Now pour the wet ingredients (banana/yogurt/egg/raisin mixture) into the dry ingredients (flour/oats/nutmeg/cinnamon/baking powder/baking soda).
• Mix until just combined (make sure nothing stays dry).
• Fill the muffin tins and bake for about 20 minutes.
• Cool for 5 minutes and then remove from tins and place on cooling racks to cool further.

OATMEAL-RAISIN MUFFINS

Steps:

• Combine the oats and buttermilk and let stand 30 minutes.
• Sift together the flour, baking powder, salt, baking soda and cinnamon.
• Stir the eggs into the buttermilk mixture, then add sugar, butter, and flour mixture.
• Stir until just combined.
• The batter will be lumpy.
• Fold in the raisins.
• Spoon into a muffin tin about 2/3 full.
• Bake at 400º F for 15 to 20 minutes.