Golden Raisin Bran Muffins Recipes

Steps:

• Preheat oven to 375°F with rack in middle. Butter muffin pan.
• Whisk together flour, oat bran, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl.
• In a separate bowl, whisk together buttermilk, honey, butter, and eggs. Add to dry ingredients along with raisins and stir until just combined.
• Divide batter among muffin cups. Bake until a wooden pick inserted into center of a muffin comes out clean, about 20 minutes. Turn out onto a rack to cool.

Steps:

• In a large bowl, combine the applesauce, oil, milk and egg. 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 center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Steps:

• combine Bran and Boiling water in very large bowl, let sit at least five minutes.
• Mix the next seven ingredients in a seperate bowl making the"wet Mixture".
• On a piece of waxed paper sift the flour,baking soda and salt.
• Add the wet mix to the bran mix and fold in the flour mixture.
• fold in chopped raisins.
• Have ready sprayed muffin pans or use paper liners.
• Scoop mixture into pans and bake in preheated 400 degree oven for 12-14 minutes.

Steps:

• In a bowl, combine the applesauce, oil, milk and egg.
• Stir in bran and 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 blended.
• Fold in raisins (batter will be thick).
• Fill greased or paper-lined muffin cups 2/3 full.
• Bake at 375 for 15-20 minutes.
• Cool for 5 minutes before removing from pan to wire rack.
• Serve warm.

Steps:

• Heat oven to 375 degrees. Lightly butter six giant-size muffin cups, or line them with paper liners.
• Combine wheat bran, raisins, prune juice, yogurt, molasses, butter, eggs, and vanilla in a large bowl. Let stand for 10 minutes.
• Whisk together flour, baking powder, baking soda, and salt in a small bowl. Stir dry ingredients into the bran mixture just until dry ingredients are moistened. Do not overmix.
• Spoon 1 cup batter into each of the giant muffin cups. Bake in the center of the oven until a cake tester comes out clean, 27 to 30 minutes.
• Turn muffins out of the pan, and let them cool on a rack.

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.

Steps:

• Preheat oven to 350°F. Generously butter muffin cups.
• Whisk together flours, baking soda, and salt in a large bowl, then stir in oats, cereals, and raisins. Whisk together butter, buttermilk, sugars, and eggs in another bowl, then add to cereal mixture and stir until just combined. (Batter will be very thick.)
• Spoon 1/3 cup batter into each muffin cup and bake in middle of oven until golden and a tester comes out clean, 17 to 20 minutes. Remove muffins from pan and cool on a rack.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
• Mix together wheat bran and buttermilk; let stand for 10 minutes.
• Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. 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.
• Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!