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 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 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.
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.
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.
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.
Beat eggs; add milk to make 1 1/2 cups. Add Raisin Bran and allow to soak. Combine dry ingredients; cut in butter.
Dice apples and combine all ingredients. Pour into muffin tins. Bake 20 minutes at 400\u00b0. Makes 12 muffins.
Sift together flour, baking powder, salt and sugar.
Set aside.
Place Raisin Bran, milk, egg and oil in mixing bowl; beat well.
Add sifted dry ingredients to Raisin Bran mixture, stirring only until combined.
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.
Combine sugar and oil, beat until smooth.
Add eggs, beat until smooth.
Combine flour, soda and salt.
Add alternately with buttermilk.
When well mixed, fold in Raisin Bran.
Bake at 400\u00b0 for 20 to 25 minutes.
Keeps 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.
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 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 sugar, Crisco and margarine and add eggs, buttermilk and vanilla.
Sift dry ingredients; add Raisin Bran.
Mix with first ingredients.
Bake as desired.
Bake at 400\u00b0 for 15 to 20 minutes. Batter keeps up to 6 weeks in refrigerator.
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.