Raisin Bran Muffins Ww 1 Point Recipes

Steps:

• Mix bran flakes and milk and set aside for 15 minutes.
• Mix all of the other ingredients together, then add the bran mixture when it has sat for 15 minutes.
• Pour into 12 muffins.
• Bake at 350°F for approximately 20 minutes or until toothpick comes out clean.

Steps:

• In a very large bowl, combine cereals, sugar, flours, soda, cinnamon and salt.
• In a medium bowl, combine the beaten eggs, baby food, and vanilla.
• Add the egg mixture to the cereal/flour mixture. Add the buttermilk to the cereal/flour mixture. Blend well until everything is moistened.
• Add the raisins and shredded carrots and mix well.
• Cover the bowl with plastic wrap and refrigerate over night (or for at least 2 hours).
• To bake. Heat oven to 400 degrees F. Spray muffin pans with non-stick spray. Fill muffin cups 2/3 full (Use a 1 3/4 inch cookie scoop).
• Bake 15 to 20 minutes, until nicely browned and set.
• Cool in pans for 6 minutes, then remove the muffins to a rack to cool completely. Enjoy.
• Note that the muffins freeze well. You don't have to bake up all the muffins at one time. The batter will keep in the refrigerator for 6 weeks,.

Steps:

• In a very large covered bowl, mix together the cereals, sugar, flours, soda, cinnamon, and salt.
• in a small bowl mix together the eggs, baby food or applesauce, and vanilla.
• add eggs to cereal mixture.
• add buttermilk to cereal mixture, mix well.
• add raisins, and carrots (if using), to cereal mixture. mix well.
• cover bowl and refrigerate overnight.
• To bake, preheat oven to 400 degrees F. Spray muffin pans with nonstick spray. Fill almost to the top with refrigerated mixture.
• Bake 15 to 20 minutes or until toothpick inserted in center of muffin comes out clean.

Steps:

• Preheat oven to 400F; prepare muffin pans by lining cups with paper muffin liners.
• In a large bowl, beat together eggs, milk, oil, molasses, sugar and vanilla.
• Stir in bran; let stand for 5 minutes.
• In a small mixing bowl, combine flour, baking powder, salt and baking soda; add to egg mixture, stirring just until combined.
• Carefully stir in raisins, being careful not to overmix.
• Fresh blueberries, or unthawed frozen ones, can be substituted for raisins, by the way.
• Spoon into paper-lined muffin cups, filling right to the top.
• Bake in preheated oven for approximately 20 minutes, or until muffins are firm to the touch; do not overbake or muffins will be dry and tough.
• As mentioned in the description, I like to cut this recipe in half (half of 3/4 cup brown sugar is 1/4 cup+ 2 tbsp) and bake the 6 in my toaster oven; after 20 minutes they are always done to perfection and I don't heat up my kitchen.
• Remove muffins from pan and cool on 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:

• 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 at 400° for 12-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.