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.
1. In a large bowl, add boiling water to the 8 cups of whole bran cereal. Allow to Cool.
2. Mix applesauce, molasses, sugar, eggs, vanilla, and buttermilk . Add to bran mixture. Stir in flour, baking soda, and salt. Fold in the 8 cups of raisin bran cereal. Stir only until moistened.
3. Bake in a preheated 425 degree oven for 20 to 25 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.
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 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.
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.
Beat together in large bowl with whisk the first 7 ingredients.
Whisk each ingredient as added.
Add Raisin Bran cereal.
Fill greased muffin tins 2/3 full or use papers.
Bake at 400\u00b0 for 15 minutes.
Makes 5 to 6 dozen.
Stir together Raisin Bran cereal, flour, sugar, walnuts, baking soda and salt.
Make a well in the center.
Into a large bowl, sift flour, sugar, baking soda and salt. In another bowl, beat the eggs.
Add oil and buttermilk and mix well.
Make a deep well in the dry ingredients and pour liquid mix in.
Stir by hand, just enough to moisten dry mix.
Fold in the Raisin Bran cereal.
Preheat oven to 350.
Grease 9x5x3 inch loaf pan.
Combine raisin bran cereal, milk, applesauce, eggs and vanilla. Let stand for 10 minutes.
Stir to break up cereal. Stir in apples and walnuts.
Combine flour, sugar, baking powder and baking soda.
Add cereal mixture all at once to flour mixture and stir just until moistened.
Spread evenly in prepared pan.
Bake 60 to 65 minutes or until tester inserted in center comes out clean.
Let cool 15 minutes before removing from pan.
Sift together Kellogg's Raisin Bran cereal, flours and baking soda; set aside.
Stir together Raisin Bran cereal, flours and baking soda.
Set aside.
In large mixing bowl, beat margarine, sugar and brown sugar until light and fluffy.
Add eggs; beat well.
Add flour mixture.
Mix thoroughly.
Drop by level 1/4 cup measure onto ungreased cookie sheet.
Bake at 325\u00b0 for 12 to 14 minutes or until lightly brown.
In large bowl, soak raisin bran cereal in milk for 10 minutes.
Add egg, oil, and vanilla. Mix well.
Add flour, wheat germ, flax seed, sugars, baking powder, and salt.
Mix just until moistened. Batter will be a little lumpy.
Spoon mix into 12 greased muffin tins, filling each only 1/3 full.
Sprinkle filling onto each muffin tin.
Spoon rest of mix into muffin tins, filling until tins are 2/3 full.
Sprinkle topping over muffins.
Bake at 400\u00b0F for 20 minutes, or until done.
Enjoy! These freeze well.
/ nonstick spray.
Combine raisin bran, milk, oil, eggs, & vanilla and
hites, splenda, brown sugar, raisin bran cereal, and wheat bran into a bowl. Let
Mix ingredients and add Raisin Bran.
Allow to chill for 24 hours.
Bake at 375\u00b0 for 15 to 20 minutes.
Can add more raisins, if desired.
Makes large batch.
Batter will keep 6 weeks in refrigerator.
Stir together flour, baking powder, salt, cinnamon, nutmeg and sugar.
Set aside.
Measure Raisin Bran cereal, applesauce and apple juice concentrate into large mixing bowl.
Stir to combine. Let stand 4 minutes or until cereal softens.
Add egg and oil to cereal mixture.
Beat well.
Add flour mixture, stirring only until combined.
Portion batter evenly into twelve 2 1/2-inch muffin pan cups coated with cooking spray.
Bake at 400\u00b0 about 25 minutes or until golden.
Serve warm.
Makes 12 muffins.
*If Raisin Bran is not used.
In a large bowl, blend oil, eggs and buttermilk.
Add Raisin Bran cereal.
Let stand until cereal softens.
Mix all dry ingredients together.
Add to liquid and mix well.
Fill greased muffin cups 2/3 full and bake at 375\u00b0 for 15 to 20 minutes. Mixture can be kept covered in refrigerator 6 weeks.
Do not freeze batter.
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.