Moist Raisin Bran Muffins Recipe

Preheat oven to 400F; prepare muffin pans by lining cups with paper muffin liners. In a large bowl, beat together eggs, milk, oil, molasses, …

Rating: 5/5(61)
Total Time: 30 mins
Category: Quick Breads
Calories: 283 per serving
1. Preheat oven to 400F; prepare muffin pans by lining cups with paper muffin liners.
2. In a large bowl, beat together eggs, milk, oil, molasses, sugar and vanilla.
3. Stir in bran; let stand for 5 minutes.
4. In a small mixing bowl, combine flour, baking powder, salt and baking soda; add to egg mixture, stirring just until combined.

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In a separate bowl, beat the egg yolks, oil, vanilla, and milk. Beat until you see a light froth at the top, then add to dry ingredients a little at a time while stirring with a whisk or large wooden spoon. Pour the batter once it is well mixed, into a greased muffin pan. Fill the cups of the muffin pan 3/4 of the way. Bake for 22-25 minutes.

Rating: 5/5(4)

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The second time I made these muffins I had brown sugar and whole wheat flour to properly follow instructions but used part Raisin Bran

Ratings: 354
Calories: 265 per serving
Category: Breakfast & Brunch Recipes
1. 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.
2. 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.

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2 c. milk. 1/2 cup olive oil. 1 tsp. vanilla. Preheat oven to 375°F. In a large bowl, mix all dry ingredients. In the center, make a well. In a separate bowl beat the egg yolks, oil, vanilla, and milk. Beat until you see a light froth at the top, then add to dry ingredients a little at a time while stirring with a whisk or large wooden spoon.

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Prepare Batter. Heat oven to 375 degrees F. Line 18 regular-size muffin cups with paper liners. Add wheat bran to a medium bowl then pour in …

Rating: 5/5(2)
Total Time: 30 mins
Servings: 18
Calories: 171 per serving

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Directions. • In large mixing bowl, combine the sugar and cinnamon. Set aside for topping. • Stir together flour, the cup sugar, salt and baking powder. Set aside. • In large mixing bowl, combine cereal and milk. Let stand about 2 minutes or until cereal softens. Add egg, oil and chocolate morsels. Beat well.

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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. Step 4. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of …

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Stir wet ingredients together in medium bowl. Stir dry ingredients together except cereal and add in to wet ingredients. Stir till blended. Add in cereal and stir again. Fill greased muffin pans 3/4 full. Bake at 375 degrees for 12 min. Watch till brown and knife inserted comes out clean. Can store mix in airtight container for 3-4 weeks in

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Mix just enough to combine. Add the Raisin Bran cereal, stir to combine then either allow the batter to sit for up to 45 minutes before baking if desired. Portion the batter into your paper muffin cup lined muffin tin, filling each muffin liner ¾ to full for about 10 muffins. Bake at 350ºF (175ºC) for 16-18 minutes, or until the muffins are

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These super moist Bran Muffins are a great way to start off the day. Hearty and filled with healthy things like bran, nuts and raisins. This Bran Muffins recipe is a copycat of the famous Mimi’s Cafe’s bran muffins, the popular US-based restaurant chain that serves French and American food with a cult following across the country!

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This recipe made the best bran muffins, by far, that have ever come out of my kitchen! I followed the recipe exactly, with the one small exception of soaking the raisins in a little hot water cause I like 'em juicy. The muffins are super moist, loaded with flavor, and have a …

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3. In a medium bowl, stir the crushed cereal, milk, raisins and vanilla until well mixed. Let stand about 5 minutes or until cereal has softened. Beat in the oil and egg with a fork. 4. In another medium bowl, stir the flour, brown sugar, baking powder, salt and cinnamon until well mixed. Stir flour mixture into cereal mixture just until flour

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Stir in bran; 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 moistened. Fold in raisins (batter will be thick). Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 15-20 minutes or until a toothpick inserted in the

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Mix in order and bake in muffin tin at 400 degrees for 12-20 minutes, depending on pan size. (My large muffin tin took about 18 minutes). Let cool at least 10 minutes. Top with butter and honey.

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Preheat over to 400F; prepare a muffin tin with paper liners or by spraying with cooking spray. Mix flour, baking powder, salt, cereal and milk in large bowl; let stand 3 minutes. Stir in egg, applesauce, sugar and butter; stir just until moistened (batter will be lumpy). Fill each muffin cup 2/3 full. Bake at 400F for 20 minutes or until

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Preheat oven to 375F and line a regular size muffin pan with 12 paper liners. In a large bowl, toss together the wheat bran, flour, baking powder, baking soda and salt. Set aside. In a medium bowl, whisk together the oil, molasses, sugar, eggs, milk and vanilla.

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In a separate bowl whisk together the buttermilk, oil, egg, and vanilla. Pour the wet ingredients into the dry and stir to blend well. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours or up to 12 hours. The batter will become very thick.

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