Honey And Raisin Bran Muffins Recipes

Steps:

• In a small bowl, combine pineapple juice and raisins. Set aside.
• In a medium bowl, combine flour, baking soda and salt. Stir in cereal. Set aside.
• In a large mixing bowl, combine brown sugar, oil, honey, and eggs; mix well. Add cereal mixture, and mix well. Fold in the raisin mixture. Batter will be thin; it will thicken as it chills. Cover, and refrigerate for at least 3 hours or overnight.
• Stir chilled batter. Fill greased or paper lined muffin cups 3/4 full.
• Bake in a preheated 400 degree F (205 degree C) oven, for 20 to 25 minutes. Cool in pan 10 minutes before removing to a wire rack.

Steps:

• Preheat the oven to 400°.
• Grease 18 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill the unused cups 1/3 full with water to prevent warping.
• In a bowl, stir together the flour, bran, raisins, wheat germ, baking soda, baking powder, and salt.
• In another bowl, using a wooden spoon, cream together the butter, brown sugar, and honey until fluffy.
• Beat in the yogurt, then the buttermilk and vanilla until well blended and smooth.
• Make a well in the center of the dry ingredients and add the creamed mixture and the eggs.
• Beat just until evenly moistened.
• The batter will be thick and slightly lumpy; do not overmix.
• Spoon the batter into each muffin cup, filling it level with the rim of the cup.
• Transfer the filled pans to the oven and immediately reduce the oven temperature to 350°.
• Bake until golden, dry, and springy to touch, 18-22 minutes.
• A toothpick inserted into the center of a muffin should come out clean.
• Transfer the pans to the wire racks and let cool at least 15 minutes.
• Unmold the muffins; serve warm or at room temperature, with butter.

Steps:

• Preheat the oven to 400
• Mix the first 7 ingredients together in a large bowl
• In another bowl cream the brown sugar, honey, and butter with a spoon
• Add yogurt, buttermilk, vanilla extract, and eggs to the brown sugar mixture
• Add the wet ingredients into the dry and mix just until moist Turn the oven down to 350 Cook the muffins (18 small or 12 large) for 18-22 minutes.(If they are cooked too long they will be dry).

Steps:

• Soak bran, buttermilk and raisins together while preparing the rest of the batter.
• Cream butter and sugar.
• Beat in the honey and egg.
• Add the bran mixture.
• Stir together the flour, baking powder, baking soda and salt.
• Add the dry ingredients to the wet ingredients and stir just until moistened.
• Bake in greased muffin cups at 375 degrees Fahrenheit for 20 minutes or until done.

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:

• Heat oven to 400°F. Place paper baking cup in each of 6 regular-size muffin cups; spray baking cups with cooking spray.
• In small bowl, mix wheat bran and boiling water. In medium bowl, beat milk, honey, oil and egg with spoon until well mixed. Stir in bran mixture, flour, baking powder, cinnamon and salt just until flour is moistened. Divide batter evenly among muffin cups. Sprinkle with granulated sugar.
• Bake 15 to 20 minutes or until golden brown and tops spring back when touched lightly in center. Immediately remove from pan to cooling rack.