Preheat oven to 400\u00b0.
Mix together Raisin Bran, flour, sugar, soda and salt.
Add remaining ingredients.
Mix and refrigerate, stored in closed container.
Will keep 6 weeks.
Entire recipe makes 6 dozen medium-sized muffins.
Can use as much as you wish each time.
Bake in muffin tins for 15 to 20 minutes.
Mix dry ingredients.
Add wet ingredients.
Mix well and store in refrigerator.
Fill muffin tins 2/3 full.
Bake at 400\u00b0 for 15 to 20 minutes.
Mix all ingredients together and put in refrigerator overnight. Stir well after removing from refrigerator. Fill muffin tin 2/3 full. Bake at 400\u00b0 for 15 to 20 minutes. Makes 5 dozen.
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.
In a huge bowl, mix well first 5 ingredients.
Add remaining ingredients.
Blend well.
Store in a tightly covered container in the refrigerator.
Fill muffin tins 2/3 full.
Bake for 15 to 20 minutes at 400\u00b0.
(Batter keeps for up to 6 weeks.
Simply scoop out desired quantity, then return unused batter to the refrigerator.)
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 baking powder, soda, vanilla and Raisin Bran.
Cream butter and sugar.
Add eggs and beat.
Stir in coconut and raisins, then add flour and salt to butter mixture; mix well. Stir in Raisin Bran mixture.
Drop by spoonfuls on greased cookie sheet.
Bake at 375\u00b0 for 8 to 10 minutes; watch carefully, bottoms burn quickly.
Makes 4 to 5 dozen.
Place in a bowl crushed shredded wheat.
Add Raisin Bran.
Pour in hot water.
Stir cereals together and set aside.
Cream shortening and sugar.
Beat in eggs (one at a time).
Add cereal mixture and stir gently by hand.
Sift together flour, baking soda, baking powder and salt.
Add flour mixture alternately with buttermilk to creamed mixture and stir lightly by hand.
Store in refrigerator overnight then bake at 350\u00b0 for 20 minutes.
Batter keeps up to 6 weeks.
Add extra raisins.
Yields 4 dozen.
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.