In a very large bowl, combine Raisin Bran, sugar and flour. Add buttermilk, oil, eggs and raisins.
Stir well.
Pour into greased muffin tins and bake at 375\u00b0 for 15 to 20 minutes.
This recipe can be kept in the refrigerator for 5 to 6 weeks.
Mix oil, sugar, eggs
and
Raisin Bran cereal in a very large bowl.
Sift flour, salt and baking soda alternately with buttermilk.
Bake at 400\u00b0
for
25\tminutes
in greased muffin tin.
Batter keeps 4 to 6 weeks in refrigerator.
Blend flour, sugar, baking soda and salt in a large mixing bowl.
Stir in cereal.
Add buttermilk, oil, eggs and nuts. Blend until dry ingredients are moistened.
Do not stir batter again.
Mixture may be stored, covered, in a non-metal bowl for up to 6 weeks.
As needed, fill lightly greased muffin pans 2/3 full. Bake at 400\u00b0 for 15 to 20 minutes.
If desired, lightly brush melted butter over batter and sprinkle with cinnamon before baking.
Best if sets overnight before baking.
In large bowl, beat oil, sugar and eggs together.
Add buttermilk and flour alternately.
Add baking soda and salt; mix well.
Add Raisin Bran; mix thoroughly.
Store batter in covered container in refrigerator for up to six weeks.
Bake as many as you want at a time.
Preheat oven to 400\u00b0.
Grease muffin tin. Fill muffin tin 2/3 full.
Bake 20 minutes.
Large muffins, 25 minutes.
Combine Raisin Bran and milk.
Let stand until mixture is moistened.
Add egg and shortening.
Beat well, then add flour, baking powder, salt and sugar, stirring only until combined.
Fill greased muffin tins 2/3 full.
Bake at 400\u00b0 for 30 minutes.
Mix oil, sugar, eggs
and
Raisin Bran cereal in a very large bowl.
Sift flour, salt and baking soda alternately with buttermilk.
Bake at 400\u00b0
for
25\tminutes
in greased muffin tin.
Batter keeps 4 to 6 weeks in refrigerator.
Mix Raisin Bran, buttermilk and oil together.
Add sugar and beaten eggs.
Mix soda, salt and flour together; add to first mixture.
Put in muffin tins and bake at 350\u00b0 for 15 to 20 minutes.
Batter can be store in refrigerator for up to 6 weeks.
Mix sugar, eggs and oil.
Sift soda, salt and flour.
Add alternately with buttermilk to egg mixture, then add Raisin Bran cereal.
Store in airtight container up to 6 weeks in refrigerator.
When ready to bake, spoon batter into greased muffin pans.
Bake at 375\u00b0 for 15 to 20 minutes.
Mix eggs, sugar, oil and vanilla. Sift flour, soda, salt, nutmeg, cloves and cinnamon. Add buttermilk and fold in box of Raisin Bran until dissolved. Bake 12 to 15 minutes at 350\u00b0.
Place on middle rack; do not overcook.
Grease pans with Pam generously. These will come out perfect and delicious.
Measure Raisin Bran and milk into mixing bowl.
Stir to combine.
Let stand 2 minutes until softened.
Add egg and shortening.
Beat well.
Stir together flour, baking powder, salt, sugar, cinnamon and nutmeg.
Add dry ingredients to cereal mix. Stir until well combined.
Spoon into 12 greased muffin tins.
Bake at 400\u00b0 for 25 minutes.
Sift together flour, sugar, baking powder and salt.
Mix raisin bran and milk; set aside.
Mix together remaining ingredients.
Add this to bran mixture.
Add to flour mixture, stirring just to moisten.
Fill greased muffin pan 2/3 full.
Bake at 400\u00b0 for 20 to 25 minutes.
Makes 1 dozen.
Mix together Raisin Bran, sugar, flour, baking soda and salt. Add eggs, applesauce, buttermilk and golden raisins.
Mix well. Spray muffin tins with cooking spray, or use paper cups.
Fill 3/4 full with batter and bake at 350\u00b0 for 20 minutes.
Makes 2 1/2 dozen.
(Using the \"Egg Beaters\" instead of real eggs is what makes the muffins low-fat.)
In a large bowl, combine Raisin Bran, sugar and flour.
Add buttermilk, oil,
eggs and raisins.
Stir well.
Pour into well-greased muffin pans.
Bake at 375\u00b0 for 15 to 20 minutes. This mixture will keep refrigerated for 5 to 6 weeks and can be baked as needed.
Combine Raisin Bran, raisins, flour, salt, cinnamon, baking powder and soda.
Cream oil and sugar; add eggs and buttermilk and mix with dry ingredients until moist.
Mixture will keep stored in refrigerator for 5 weeks.
When ready to bake, spoon into greased muffin tins.
Bake at 350\u00b0 for 20 minutes.
In large bowl, put in Raisin Bran flakes and pour buttermilk over flakes; let stand 10 to 15 minutes.
Combine rest of ingredients; mix until well blended.
Fill muffin cups quite full. Bake at 400\u00b0 for 20 minutes.
In large bowl, soak raisin bran cereal in milk for 10 minutes.
Add egg, oil and vanilla.
Mix well.
Add flour, sugar, baking powder and salt.
Mix just until moistened.
Batter will be lumpy.
Divide batter between 12 greased or paper-lined muffin tins.
Mix cinnamon and sugar for topping.
Sprinkle cinnamon/sugar mixture over muffins.
Bake at 400 degrees for 20 minutes, or until done.
Preheat oven to 325 degrees F.
Mix all dry ingredients together, crumbling raisin bran.
Mix wet ingredients with dry.
Pour into greased 8x8 pan and bake 45 minute.
Combine Raisin Bran, sugar, flour and soda in large bowl.
Add remaining ingredients.
Mix only until blended (do not overmix). Store, covered, in refrigerator (4 to 6 weeks).
Fill muffin tin 2/3 full.
Bake 20 minutes in 400\u00b0 oven.
Sift flour, baking soda, salt and cinnamon 2 or 3 times.
Set aside, pour buttermilk into the 4 cups of Raisin Bran cereal.
In large bowl beat oil with sugar, add beaten eggs.
Add flour mixture.
Add cereal with buttermilk; mix well.
Bake in greased and floured muffin pan.
Bake at 350\u00b0 for 20 to 25 minutes.
Pour milk over Raisin Bran; let set 2 minutes and add oil, eggs and applesauce.
Add dry ingredients and stir until well blended.
Bake in well-greased muffin tin for 25 minutes or until golden brown.
Makes 12 to 14 muffins.