Buttermilk Raisin Bran Muffins Reluctant Entertainer
With each batch, add your favorite optional ingredients: cranberries, blueberries, raisins, currants, nuts, and even chocolate chips. Fill greased muffin pans 2/3 full. Bake at 400 degrees for 15-20 minutes. Optional: Drizzle the top of muffins with butter, or butter and sprinkled cinnamon and sugar - before baking.
Canadian Moms Cook
In a large bowl, add boiling water to first 6 cups of bran cereal, cool. Cream shortening or margarine, sugar, eggs, and buttermilk together. Add to bran mixture. Stir in flour, baking soda, and salt. Fold in 12 cups of bran cereal. Stir only until moistened. Bake in a preheated 425 degree F (220 degree C) oven for 20 to 25 minutes.
Six Week Raisin Bran Refrigerator Muffins The Kitchen Magpie
6 Week Raisin Bran Muffins Recipe 1 15 ounce box raisin bran cereal (about 9 cups)2 cups white sugar3/4 cups packed brown sugar5 teaspoons baking soda2 teaspoons salt4 eggs, beaten1 cup vegetable oil1 quart buttermilk1 1/2 teaspoons cinnamon (optional)(optional topping - small pat of cold butter and 1/2 teaspoon raw or turbinado sugar)
Home Made Modern Recipe of the Week Six Week Raisin Bran Muffins
Preheat oven to 400°F. Line muffin tins with paper sleeves or spray the muffin cups with non-stick cooking spray. Scoop the desired amount of muffin batter into a bowl and gently tuck in your chosen fruit or chocolate chips. Fill the prepared muffin wells 2/3 full.
Canadian Moms Cook
Instructions. Mix the dry ingredients together in one bowl. In a separate bowl, mix the wet ingredients. Pour the wet ingredients into the dry ingredients and mix by hand until combined. Store the batter in the fridge for 4 hours or overnight before using. Preheat oven to 375. Line muffin tins with papers, or spray the tins, and fill to the top.
Six Week Bran Muffins
6-Week Raisin Bran Muffins. Ingredients: 6 cups of Raisin Bran Cereal. 5 cups flour. 3 cups sugar. 5 tsp baking soda. 2 tsp salt. 1 cup oil. 4 eggs, beaten. 1 quart buttermilk. Directions: 1. Mix all of the dry ingredients. 2. Add the wet ingredients. 3. Mix well and then fill muffin cups about 2/3 full. 4. Bake at 400 degrees for 15-20 minutes.
Mama Olie's Musings Muffin Monday Six Week Muffins (Raisin Bran Muffins)
Mix cereal with raisins, sugar, flour, soda and salt in a very large bowl. Add oil, eggs and milk. Allow to rest before use. Store in a covered container and use as needed. Fill muffin tins 2/3 full and bake at 400 degrees for 18-20 minutes. For an added treat melt one teaspoon butter and one tablespoon of brown sugar in each muffin tin before.
6week raisin bran muffins Recipe by Stacey Lang Cookpad India
Stir in wheat bran mixture and mix gently just until incorporated. Scoop into prepared muffin cups and bake at 425 F for 5 minutes. Reduce oven temperature to 375 F and bake for another 18-20 minutes, until muffin tops spring back lightly when touched. Cool in pan for 10 minutes then remove to a cooling rack.
Teach Love Grow Six Week Raisin Bran Muffins
Pour the wet ingredients (milk, melted and cooled butter, egg, and vanilla extract) into the well. Mix just enough to combine. Add the Raisin Bran cereal. Stir to combine then either allow the batter to sit for up to 45 minutes before baking if desired. Portion the batter into your paper muffin cup lined muffin tin.
Six Week Raisin Bran Muffins Joy 99.3FM
Instructions. In the bottom of a very large lidded bowl, combine the oat bran with the boiling water. Let sit for 5 minutes then stir. Add in the rest of the ingredients and stir until combined. Refrigerate at least 6 hours before using. When you are ready to bake, pre-heat your oven to 400 °F.
Six Week Raisin Bran Muffins Live Laugh Rowe
Instructions. In a large bowl, mix the dry ingredients, then add the wet ingredients and stir until well incorporated. Cover and refrigerate overnight. The next morning, stir well and bake as many as needed in a muffin tin. Make sure each needed muffin cup is greased with cooking spray or lined with muffin paper.
6Week Raisin Bran Muffins and the Big Brown Bowl Happy Home Fairy
Preheat your oven to 375 degrees. Spray muffin cups with cooking spray. Stir the buttermilk into the cooled cereal mixture; set aside. In a large bowl, preferably with a lid, cream the butter and sugar. Beat in the eggs, then the cereal mixture. Whisk together the flour, soda, and salt.
Cactus Kate's Kitchen SixWeek Raisin Bran Muffins
In a large bowl (with a lid!), beat the eggs and sugar until they are well combined. Stir in the buttermilk, cereal, flour, oil, baking soda and salt; mix well. Refrigerate the batter at least 6 hours before using. When ready to bake, preheat oven to 400°. Grease your muffin tin and fill two-thirds full with batter.
Teach Love Grow Six Week Raisin Bran Muffins
In a large bowl, combine the eggs, buttermilk, oil, melted butter, and vanilla and mix until combined. Add the wet ingredients to the dry ingredients and mix just until combined. Then stir in the pecans. Cover the bowl and refrigerate up to 6 weeks. To make the muffins, preheat the oven to 375°F.
Six Week Raisin Bran Refrigerator Muffins The Kitchen Magpie
5 teaspoons baking soda. 2 teaspoons salt. 4 eggs, beaten. 1 cup oil. 1 qt buttermilk. Mix all ingredients together well and cover. Mixture can be kept in fridge up to 6 weeks and used as needed. Fill muffin tins 2/3 full and bake 15-20 minutes at 400°F.
Raisin Bran Muffins Healthy + NaturallySweetened Sweet Cayenne
No reviews. Make ahead raisin bran muffin mix that is stored in refrigerator for up to 6 weeks. Easy to mix and bake, bake the number of muffins you desire. Author: Liz Bushong. Prep Time: 15 minutes. Cook Time: 12-15 minutes. Total Time: 30 minutes. Yield: 27-36 muffins 1 x. Category: Bread.
