RAISIN BRAN MUFFINS
Delicious Raisin Bran Muffins are easy to make breakfast muffins made with the classic raisin bran cereal we all know and love! The tasty cinnamon muffin surrounds bran flakes and tender bites of raisin and is absolutely perfect with a touch of honey or pat of butter!
Provided by Angela
Categories Breakfast Recipes Muffin Recipes
Time 31m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 167 kcal, Carbohydrate 26 g, Protein 4 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 31 mg, Sodium 185 mg, Fiber 2 g, Sugar 10 g, ServingSize 1 serving
REFRIGERATOR BRAN MUFFINS
These are so great to make ahead and keep in the fridge for up to 2 months. They make a quick breakfast; bake as needed.
Provided by TKDANIELSON
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time 35m
Yield 72
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a muffin pan or line with muffin cups.
- Combine bran flakes and bran cereal in a heat-proof bowl. Cover with boiling water; stir and let sit until softened.
- Beat sugar, shortening, and eggs together in a very large bowl with an electric mixer until creamy.
- Sift flour, baking soda, and salt into a bowl. Add flour mixture and buttermilk alternately to sugar mixture. Stir in softened bran; mix until evenly incorporated.
- Spoon batter evenly into prepared muffin pan.
- Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes.
Nutrition Facts : Calories 115.3 calories, Carbohydrate 16.8 g, Cholesterol 10.9 mg, Fat 4.9 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 1.3 g, Sodium 154.2 mg, Sugar 8.2 g
REFRIGERATOR RAISIN BRAN MUFFINS
Keep a batch of these in the fridge for a quick & easy weekday breakfast solution!
Provided by Ruth Soukup
Categories Breakfast
Time 38m
Number Of Ingredients 10
Steps:
- Combine first five dry ingredients in a large bowl; mix well.
- Combine wet ingredients in a second bowl & whisk well.
- Pour wet mixture into cereal mixture; stir just until blended. Fold in Craisins.
- Place in tightly covered container in refrigerator overnight. Batter will keep up to 3 weeks. DO NOT STIR!!!
- To bake, preheat oven to 400 degrees. Grease muffin tins (or use muffin liners). Spoon desired amount of batter into pan. If desired, press fresh or frozen blueberries into muffins just before baking. Bake 18 minutes or until toothpick comes out clean. Cool 10 minutes. Serve warm.
MOM'S REFRIGERATOR BRAN MUFFINS
This is my co-worker's recipe from her mom. The pineapple and extra raisins make them a bit different than the other recipes on this site. I think they are the best raisin bran muffins ever, and the batter keeps in the fridge for up to 3 months. I make two every morning in my toaster oven and take them with me to work. Yum!
Provided by CongoGirl
Categories Breakfast
Time 28m
Yield 48 muffins, 24 serving(s)
Number Of Ingredients 9
Steps:
- Mix the dry ingredients together in a large bowl.
- Add the eggs, oil, buttermilk, and pineapple and stir until mixed.
- Mix in the additional raisins.
- Pour into greased muffin tins (don't use liners.).
- Bake at 400 for 18-20 minutes or until golden brown.
- The batter may be stored in a sealed container in the refrigerator for up to three months. I think this recipe improves with age as the raisin bran flakes have time to soak up the liquids more.
REFRIGERATOR RAISIN BRAN MUFFINS RECIPE - (3.6/5)
Provided by Hapemom
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Mix well the eggs, oil, sugar, buttermilk and Raisin Bran. Sift dry ingredients and add to cereal mixture. Fill greased muffin tins 2/3 full and bake for 20 to 25 minutes. Store remaining batter in a large covered container in the refrigerator. Do not stir again until ready to bake.
REFRIGERATOR RAISIN BRAN MUFFINS: GRANDMA'S
Mom would make this batter the night before and bake the mufins before school for us as kids. Waking up to the aroma of these muffins on a winter day is heaven. This batter keeps well in the refrigerator for more than 2 weeks. One recipe makes 3 or more batches of 12 muffins.
Provided by Kathie Carr
Categories Muffins
Time 25m
Number Of Ingredients 8
Steps:
- 1. Mix all ingredients together until moistened. Store in a covered container in the refrigerator until ready to bake. Batter keeps well for up to 2 weeks.
- 2. When ready to bake fill paper lined muffin pan cups 3/4 full of batter and bake at 350 degrees for 15-20 minutes. Return un-used batter to refrigerator. Serve hot with butter.
- 3. Note: You can have fresh muffins for 2 or 3 days in a row with this batter. Or keep the unused batter for up to 2 weeks before using.
REFRIGERATOR BRAN MUFFINS
"WHEN I TOLD THEM I was submitting some church-supper recipes, everyone in the family said I should be sure to send along this one."
Provided by Taste of Home
Time 35m
Yield about 3 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, beat eggs, buttermilk, oil and sugar. Stir in cereal and raisins. Sift together flour, baking soda and salt; add to egg mixture. Stir just until all ingredients are moistened. If desired, store batter, covered, in the refrigerator for up to 7 days. To bake, gently stir batter; fill greased muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until golden brown. Serve warm. (All of the batter does not need to be baked at once.)
Nutrition Facts : Calories 188 calories, Fat 7g fat (1g saturated fat), Cholesterol 25mg cholesterol, Sodium 325mg sodium, Carbohydrate 28g carbohydrate (11g sugars, Fiber 2g fiber), Protein 4g protein.
REFRIGERATOR BRAN RAISIN MUFFINS
This recipe was given to my grandmother by her dietitian. They are a very moist and tasty way to get your daily servings of bran. The recipe makes one gallon of batter that you keep covered in your fridge for up to 6 weeks so you can make fresh bran muffins daily or weekly with zero effort. Prep time includes 12 hour chill time. This recipe will make roughly 6 batches of 12 muffins, give or take depending on the size of your muffin pan. Note: I store my batter in a rubbermaid gallon pitcher with a pour top for ease of use.
Provided by Meghan
Categories Quick Breads
Time 13h20m
Yield 72 muffins, 72 serving(s)
Number Of Ingredients 11
Steps:
- Take first two cups of bran and mix with the boiling water, allow to sit.
- In a separate bowl combine buttermilk, oil, eggs. Wisk until blended.
- Add in remaining ingredients to wet mix, stir to mix.
- Stir in the soaked bran from step 1.
- Cover and allow to chill in the fridge for 12 hours.
- Pour into lined muffin tin, Bake at 375 for 20 minutes.
- Keep remaining batter covered in fridge for use following same bake times for all batches.
Nutrition Facts : Calories 120.5, Fat 3.8, SaturatedFat 0.4, Cholesterol 12.3, Sodium 284.6, Carbohydrate 21.4, Fiber 1.9, Sugar 10.6, Protein 2.5
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