DELICIOUS AND EFFECTIVE CRUNCHY RAISIN-BRAN MUFFINS
I altered a recipe from an "off-brand" bran cereal box. They were so tasty - just the right amount of sweetness and crunch - and they "worked" by that night! Using buttermilk* really made them light!
Provided by cas navy
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Makes 10- 12 muffins (2 1/2-inch) or 18 mini-muffins
- Preheat oven to 400 degrees F.
- Prepare muffin tins (grease or paper-line).
- Mix"Topping" ingredients- set aside.
- In medium bowl, beat egg lightly.
- Stir in cereal, buttermilk*, and oil Let rest 5 minutes- stir to break up cereal flakes
- In large bowl, combine flour, sugar, baking powder and cinnamon Add wet cereal mix to dry ingredients all at once Stir just to combine- batter will be thick Fold in raisins (or other fruit).
- Divide evenly in muffin tins (fill to brim for extra large tops).
- Sprinkle"topping" evenly on each muffin.
- Bake 20-25 minutes (if using mini-muffins- cook 10-15 minutes).
- *1 Tablespoon lemon juice or vinegar and enough milk to equal 1 cup may be substituted- let stand 5 minutes to"curdle".
RAISIN BRAN MUFFINS
Stir up this batch of hearty, low-fat morning treats. Kissed with brown sugar, they're moist and taste more indulgent than they are.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 40m
Yield Makes 6
Number Of Ingredients 10
Steps:
- 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.
- 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.
Nutrition Facts : Calories 265 g, Fat 12 g, Fiber 3 g, Protein 6 g
6 WEEK RAISIN BRAN CRUNCH MUFFINS RECIPE - (4/5)
Provided by babycatcher
Number Of Ingredients 8
Steps:
- 1. Mix cereal with dry ingredientsin large mixer bowl. 2. Add eggs, melted butter and buttermilk. 3. Mix for 2 minutes. 4. Fill cupcake pans (greased) 2/3 full 5. Bake at 400* for 18 mins. 6. To store the rest of the mixture, put in container with a lid and refrigerate for up to 6 weeks.
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