Number Of Ingredients 8 Steps:
Preheat oven to 350°F. Mix well the eggs, oil, sugar, buttermilk and Raisin Bran. Sift dry ingredients and add to cereal mixture. Fill greased muffin tins 2/3 full and bake for 20 to 25 minutes. Store remaining batter in a large covered container in the refrigerator. Do not stir again until ready to bake.
Time 35m Yield about 3 dozen. Number Of Ingredients 9 Steps:
In a large bowl, beat eggs, buttermilk, oil and sugar. Stir in cereal and raisins. Sift together flour, baking soda and salt; add to egg mixture. Stir just until all ingredients are moistened. If desired, store batter, covered, in the refrigerator for up to 7 days. To bake, gently stir batter; fill greased muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until golden brown. Serve warm. (All of the batter does not need to be baked at once.)
Time 35m Yield 72 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a muffin pan or line with muffin cups. Combine bran flakes and bran cereal in a heat-proof bowl. Cover with boiling water; stir and let sit until softened. Beat sugar, shortening, and eggs together in a very large bowl with an electric mixer until creamy. Sift flour, baking soda, and salt into a bowl. Add flour mixture and buttermilk alternately to sugar mixture. Stir in softened bran; mix until evenly incorporated. Spoon batter evenly into prepared muffin pan. Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes.
Time 35m Yield 12-24 muffins Number Of Ingredients 9 Steps:
Blend flour, sugar, baking soda and salt in a large mixing bowl. Stir in cereal and walnuts. Add buttermilk, oil and eggs. Blend until dry ingredients are moistened. Do not over stir. Mixture may be stored, covered, in a nonmetal bowl in the refrigerator for up to 6 weeks. Fill muffin tins 2/3 full. Bake at 400°F for 20 minutes. Recipe may be doubled.
Time 40m Yield 60 muffins Number Of Ingredients 11 Steps:
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 filling.
Time 40m Yield Makes 6 Number Of Ingredients 10 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.
More about “refrigerator raisin bran muffins recipe 365”
Time 35m Yield 6 dozen. Number Of Ingredients 8 Steps:
In a large bowl, beat eggs and sugar until well combines. Stir in buttermilk, cereal, flour, oil, baking soda and salt; mix well. Refrigerate at least 6 hours before using. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Batter may be stored, covered, in the refrigerator for up to 6 weeks.
