Raisin Bran Muffins Recipe From Cereal Box

Raisin Bran Muffins Southern Plate

WebJul 14, 2022 · Instructions. In a large bowl, mix the dry ingredients, then add the wet ingredients and stir until well incorporated. Cover and refrigerate …

Rating: 5/5(2)
1. In large bowl mix dry ingredients. Stir to combine. Add wet ingredients and stir until well incorporated. Cover and refrigerate overnight.
2. Next morning, stir well and bake as many as needed in greased or lined muffin pan for fifteen minutes or until toothpick inserted comes out clean in a 400° oven.
3. Store remaining batter tightly covered in refrigerator for up to one month.

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Raisin Bran Muffins Recipe The Vintage Cook

WebSep 7, 2023 · With a large spoon, stir in all of the remaining ingredients. Let sit for 20 minutes and then stir again. Spray muffin tins with baking …

Rating: 5/5(7)

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The Best Bran Muffin Recipe Tara Teaspoon

WebMay 12, 2019 · Add raisins and blend until finely chopped. Transfer mixture to a bowl with remaining cereal, flour, whole-wheat flour, sugar, baking …

1. Heat oven to 400°F. In a food processor, finely grind half the cereal. Add raisins (or the other dried fruit you are using) and blend until finely chopped. Transfer mixture to a bowl with remaining cereal, flour, whole-wheat flour, sugar, baking soda and salt; set aside.
2. Combine butter, eggs, yogurt, molasses and vanilla. Stir together wet and dry ingredients until just combined. Do not over mix.
3. Line muffin tin with baking cups; fill each just more than halfway. Sprinkle generously with sugar crystals, if desired. Bake until muffins spring back when touched, 15 to 18 min. Remove from the tin and allow to cool slightly.
4. You can store remaining batter in an airtight container in the refrigerator for up to 2 weeks.

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Raisin Bran Muffins Brown Eyed Baker

WebApr 27, 2010 · 1. Preheat oven to 375 degrees F. Line a muffin tin with liners, or spray with non-stick cooking spray. 2. In a large bowl, whisk …

Rating: 4.4/5(143)
1. 1. Preheat oven to 375 degrees F. Line a muffin tin with liners, or spray with non-stick cooking spray.
2. 2. In a large bowl, whisk together the flour, baking soda, salt and sugars. Stir in the cereal; set aside.
3. 3. In a medium bowl, whisk together the vegetable oil, egg, buttermilk and vanilla extract.
4. 4. Pour the wet ingredients over the dry ingredients, and stir until completely combined. Allow the mixture to sit at room temperature for at least 45 minutes (this allows the cereal to soften in the batter). If you don't want to use immediately, you can refrigerate in an airtight container for up to three days.

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