Six Week Raisin Bran Muffins Joy 99.3FM

Six Week Raisin Bran Refrigerator Muffins The Kitchen Magpie

With each batch, add your favorite optional ingredients: cranberries, blueberries, raisins, currants, nuts, and even chocolate chips. Fill greased muffin pans 2/3 full. Bake at 400 degrees for 15-20 minutes. Optional: Drizzle the top of muffins with butter, or butter and sprinkled cinnamon and sugar - before baking.

6Week Raisin Bran Muffins and the Big Brown Bowl Happy Home Fairy

Preheat your oven to 375 degrees. Spray muffin cups with cooking spray. Stir the buttermilk into the cooled cereal mixture; set aside. In a large bowl, preferably with a lid, cream the butter and sugar. Beat in the eggs, then the cereal mixture. Whisk together the flour, soda, and salt.

Canadian Moms Cook

Instructions. In a large bowl, mix the dry ingredients, then add the wet ingredients and stir until well incorporated. Cover and refrigerate overnight. The next morning, stir well and bake as many as needed in a muffin tin. Make sure each needed muffin cup is greased with cooking spray or lined with muffin paper.

Six Week Raisin Bran Muffins Live Laugh Rowe

In a large bowl, add boiling water to first 6 cups of bran cereal, cool. Cream shortening or margarine, sugar, eggs, and buttermilk together. Add to bran mixture. Stir in flour, baking soda, and salt. Fold in 12 cups of bran cereal. Stir only until moistened. Bake in a preheated 425 degree F (220 degree C) oven for 20 to 25 minutes.

Teach Love Grow Six Week Raisin Bran Muffins

15 oz Raisin Bran. 1 cup butter or margarine melted. 3 cups sugar. 4 eggs beaten. 1 qt. buttermilk. 5 cups flour. 5 tsp. baking soda. 2 tsp. salt.

Teach Love Grow Six Week Raisin Bran Muffins

6-Week Raisin Bran Muffins. Ingredients: 6 cups of Raisin Bran Cereal. 5 cups flour. 3 cups sugar. 5 tsp baking soda. 2 tsp salt. 1 cup oil. 4 eggs, beaten. 1 quart buttermilk. Directions: 1. Mix all of the dry ingredients. 2. Add the wet ingredients. 3. Mix well and then fill muffin cups about 2/3 full. 4. Bake at 400 degrees for 15-20 minutes.

Six Week Bran Muffins

Instructions. In a very large bowl, beat the eggs and sugar until well combined. Stir in the buttermilk, cereal, flour, oil, baking soda and salt; mix well. Refrigerate at least 6 hours before using. When you are ready to bake, pre-heat your oven to 400 °F.

Make Ahead 6 Week Raisin Bran Muffins Liz Bushong

Preheat oven to 400°F. Line muffin tins with paper sleeves or spray the muffin cups with non-stick cooking spray. Scoop the desired amount of muffin batter into a bowl and gently tuck in your chosen fruit or chocolate chips. Fill the prepared muffin wells 2/3 full.

Six Week Raisin Bran Refrigerator Muffins The Kitchen Magpie

Instructions. In the bottom of a very large lidded bowl, combine the oat bran with the boiling water. Let sit for 5 minutes then stir. Add in the rest of the ingredients and stir until combined. Refrigerate at least 6 hours before using. When you are ready to bake, pre-heat your oven to 400 °F.

Canadian Moms Cook

Pour the wet ingredients (milk, melted and cooled butter, egg, and vanilla extract) into the well. Mix just enough to combine. Add the Raisin Bran cereal. Stir to combine then either allow the batter to sit for up to 45 minutes before baking if desired. Portion the batter into your paper muffin cup lined muffin tin.

Six Week Raisin Bran Muffins Joy 99.3FM

Directions. 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.

Cactus Kate's Kitchen SixWeek Raisin Bran Muffins

5 teaspoons baking soda. 2 teaspoons salt. 4 eggs, beaten. 1 cup oil. 1 qt buttermilk. Mix all ingredients together well and cover. Mixture can be kept in fridge up to 6 weeks and used as needed. Fill muffin tins 2/3 full and bake 15-20 minutes at 400°F.

Raisin Bran Muffins Healthy + NaturallySweetened Sweet Cayenne

6 Week Raisin Bran Muffins Recipe 1 15 ounce box raisin bran cereal (about 9 cups)2 cups white sugar3/4 cups packed brown sugar5 teaspoons baking soda2 teaspoons salt4 eggs, beaten1 cup vegetable oil1 quart buttermilk1 1/2 teaspoons cinnamon (optional)(optional topping - small pat of cold butter and 1/2 teaspoon raw or turbinado sugar)

Six Week Bran Muffins

Instructions. Mix the dry ingredients together in one bowl. In a separate bowl, mix the wet ingredients. Pour the wet ingredients into the dry ingredients and mix by hand until combined. Store the batter in the fridge for 4 hours or overnight before using. Preheat oven to 375. Line muffin tins with papers, or spray the tins, and fill to the top.

Southern Lady's Recipes SixWeek Raisin Bran Muffins

In a large bowl (with a lid!), beat the eggs and sugar until they are well combined. Stir in the buttermilk, cereal, flour, oil, baking soda and salt; mix well. Refrigerate the batter at least 6 hours before using. When ready to bake, preheat oven to 400°. Grease your muffin tin and fill two-thirds full with batter.

6week raisin bran muffins Recipe by Stacey Lang Cookpad India

Stir in wheat bran mixture and mix gently just until incorporated. Scoop into prepared muffin cups and bake at 425 F for 5 minutes. Reduce oven temperature to 375 F and bake for another 18-20 minutes, until muffin tops spring back lightly when touched. Cool in pan for 10 minutes then remove to a cooling rack.