Best 6 Moms Raisin Bran Muffins Recipes

RAISIN BRAN MUFFINS

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.

RAISIN BRAN MUFFINS

Steps:

• Preheat your oven to 350 degrees F (175 degrees C) and line a muffin tin with paper muffin liners or coat with non-stick cooking spray.
• In a large mixing bowl, combine the dry ingredients including all-purpose flour, baking powder, salt, sugar, and cinnamon.
• Make a well in the center of the dry ingredients and add the cooled, melted butter, milk, egg, and vanilla extract.
• Mix the ingredients just enough to incorporate the dry flour into the wet ingredients.
• Add the raisin bran cereal, stir to combine. Allow the muffin batter to sit for up to 45 minutes if you want the bran flakes to take on the moisture from the batter. *These muffins are the only time I will ever argue that soggy cereal is best!
• Portion the muffin batter out into your prepared muffin tin, filling each muffin liner between 3/4 and full. Bake at 350 degrees F (175 degrees C) for 16-18 minutes, or until an inserted toothpick comes out clean.
• Remove the baked muffins and allow to cool in the muffin pan for 10 minutes. Serve warm for best results.

CLASSIC BRAN MUFFINS

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!

MOM'S BRAN MUFFINS

Steps:

• Cream butter and sugar.
• Add eggs and beat well.
• Add molasses and bran and milk.
• Mix well.
• Add dry ingredients and stir just until blended inches.
• Fill Lined muffin tins 2/3 full.
• Bake 375 for 15-20 min.

MOM'S REFRIGERATOR BRAN MUFFINS

Steps:

• Mix the dry ingredients together in a large bowl.
• Add the eggs, oil, buttermilk, and pineapple and stir until mixed.
• Mix in the additional raisins.
• Pour into greased muffin tins (don't use liners.).
• Bake at 400 for 18-20 minutes or until golden brown.
• The batter may be stored in a sealed container in the refrigerator for up to three months. I think this recipe improves with age as the raisin bran flakes have time to soak up the liquids more.

MOLASSES BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 12 cup muffin pan.
• In a medium bowl, sift together flour, baking soda, and salt.
• In a separate medium bowl, mix skim milk, molasses, egg, and vegetable oil. Mix in the bran cereal. Thoroughly stir in the flour mixture. Transfer to the prepared muffin pan.
• Bake 20 minutes in the preheated oven, until a knife inserted in the center of a muffin comes out clean.