Muffins Made With Raisin Bran Cereal Recipe

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.

See Also: Moist raisin bran muffins recipe Preview /  Show details

In a large mixing bowl, combine cereal and milk. Let stand about 2 minutes or until cereal is softened. Add egg and oil. Beat well. Add flour …

Rating: 5/5(22)
Total Time: 35 mins
Category: Quick Breads
Calories: 194 per serving
1. Preheat oven to 350°F.
2. In a small bowl, combine 1 tbsp sugar and cinnamon. Set aside.
3. In a medium bowl, stir together flour, 1/2 cup sugar, salt and baking powder. Set aside.
4. In a large mixing bowl, combine cereal and milk. Let stand about 2 minutes or until cereal is softened. Add egg and oil. Beat well.

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Mix cereal with raisins, sugar, flour, soda and salt in a very large bowl. Add oil, eggs and milk. Allow to rest before use. Store in a covered …

Rating: 5/5(25)
Category: Breads
Calories: 160 per serving
1. Mix cereal with raisins, sugar, flour, soda and salt in a very large bowl. Add oil, eggs and milk. Allow to rest before use.
2. Store in a covered container and use as needed.
3. Fill muffin tins 2/3 full and bake at 400 degrees for 18-20 minutes.
4. For an added treat melt one teaspoon butter and one tablespoon of brown sugar in each muffin tin before filling.

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Roll over cereal with a rolling pin or bottle, or press with bottom of small saucepan, to crush cereal into fine crumbs. 3. In a medium bowl, stir the …

Rating: 4.5/5(14)
Category: Side Dish
Servings: 12
Total Time: 50 mins
1. Heat the oven to 400°F. Place a paper baking cup in each of 12 regular-size muffin cups, or spray just the bottoms of the cups with cooking spray.
2. Place cereal in a resealable food-storage plastic bag; seal the bag. Roll over cereal with a rolling pin or bottle, or press with bottom of small saucepan, to crush cereal into fine crumbs.
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 is moistened (batter will be lumpy). Spoon the batter into the cups, dividing batter evenly.

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To four cups raisin bran flakes cereal add 2 cups milk to soften flakes. Add 1/2 cup oil and 2 eggs. Blend well. In a separate bowl, mix 2 cups flour, 1/2 cup sugar, 6 teaspoons baking powder and 1 teaspoon salt. Mix dry ingredients with bran flakes mixture. Fill greased muffin tins 2/3 or more full.

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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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Stir in cereal and walnuts. Add buttermilk, oil and eggs. Blend until dry ingredients are moistened. Do not over stir. Mixture may be stored, covered, in a nonmetal bowl in the refrigerator for up to 6 weeks. Fill muffin tins 2/3 full. Bake at 400°F for 20 minutes. Recipe may be doubled.

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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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Ultimate Blueberry Raisin Bran Muffins Two Purple Figs. salt, light brown sugar, oil, Raisin Bran Cereal, blueberries and 6 more. It's a Raisin Bran Muffin Makeover! The Chic Brûlée. baking powder, salt, brown sugar, fat free skim milk, whole wheat flour and 5 more.

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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 until a toothpick comes out clean, 12-16 minutes. Cool for 5 minutes before removing from pans to wire racks.

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Bran Raisin Muffins (St. John's Jug Muffins) Food.com. unsalted butter, Raisin Bran Cereal, buttermilk, salt, large eggs and 10 more.

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These Raisin Bran Muffins are a classic old-fashioned recipe straight from the POST© Raisin Bran Box. A vintage cereal box recipe that I have enjoyed since my early childhood and made in my Nanny's kitchen. I consider this muffin recipe an individual quick bread that in modern days are easy to make and take as well as a weekend relaxing pleasure!

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Once my kids eat all the raisins out of the Raisin Bran cereal, there is always some bran cereal around. So to get rid of it I tried this recipe and added raisins (1/2 cup) back in. I doubled the recipe to make 18 muffins. Following other suggestions I swapped the oil for shortening and reduced the salt by half.

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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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Let stand about 2 minutes or until cereal softens. Add egg and oil. Beat well. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin pan cups coated with cooking spray. 3. Bake at 400° F about 20 minutes or …

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1/2 c. olive oil. 1 tsp. vanilla. Preheat oven to 375 degrees. 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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Mix flour, sugar, baking soda, cinnamon and salt in large bowl. Beat egg in small bowl; stir in milk and oil. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in cereal and raisins. Spoon batter into muffin pan which has been sprayed with cooking spray, filling each cup 2/3 full. Bake at 400°F for 20 to 25 minutes

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Frequently Asked Questions

What can you substitute for bran in a muffin recipe?

Wheat Bran Substitutes

  1. Oat Bran. If you’re choosing between wheat or oat bran (OB), take the nutrients into consideration. ...
  2. Flaxseed. Flaxseeds have been around for centuries, and can really help us improve our health. ...
  3. Wheat Germ. ...
  4. Rice bran. ...
  5. Oatmeal. ...
  6. Whole-wheat flour. ...

Can you use flour instead of bran in muffins?

That includes the wheat bran (I used Bob’s Red Mill), flour (I used all whole wheat), baking powder, baking soda, salt, and cinnamon. You can use only whole-wheat flour, only all-purpose flour, or a ½ cup whole-wheat flour + ½ cup all-purpose flour. They taste great no matter what you use!

What is the best bran muffin?

  • Preheat oven to 450 degrees Fahrenheit. ...
  • In a medium sized mixing bowl soak bran cereal and buttermilk for about 10 minutes until it gets all soggy.
  • Add in melted coconut oil, egg, brown sugar, vanilla extract, flour, baking soda, baking powder and salt. ...
  • Divide the batter equally among the 12 muffin cups, filling almost all the way full.

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How to make classic bran muffins?

Instructions

  • Preheat the oven to 375ºF. ...
  • In a medium bowl, combine the wheat bran and the buttermilk. ...
  • In a large bowl, combine the oil, egg, brown sugar, and vanilla. ...
  • Divide the batter between the 12 muffin cups evenly.
  • Bake in the preheated oven until a tester inserted in the center comes out clean, 15-20 minutes.

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