Best 6 Raisin Bran Muffin Mix Recipes
Indulge in the delectable goodness of homemade Raisin Bran Muffins, crafted with a delightful blend of wholesome ingredients. These muffins are a symphony of flavors and textures, featuring tender crumb studded with plump raisins and a hint of bran, offering a satisfying and nutritious start to your day. Dive into the classic Raisin Bran Muffin recipe, a timeless favorite that showcases the perfect balance of sweetness and wholesome goodness. For a delightful twist, try the irresistible Chocolate Chip Raisin Bran Muffin recipe, where the richness of chocolate chips complements the subtle sweetness of raisins, creating a decadent treat that will tantalize your taste buds. If you prefer a gluten-free option, the Gluten-Free Raisin Bran Muffin recipe has got you covered, delivering a moist and flavorful muffin that caters to dietary restrictions without compromising taste. And for those who love the convenience of a pre-made mix, the Raisin Bran Muffin Mix recipe provides a quick and easy solution, allowing you to whip up a batch of delicious muffins in no time.
Let's cook with our recipes!
RAISIN BRAN MUFFIN MIX
My husband likes to take muffins to work. And with this mix in my pantry, I can have muffins ready in minutes. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Time 10m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first six ingredients. Cut in shortening until crumbly. Stir in cereal and nuts. Store in an airtight container in a cool, dry place or in the freezer for up to 2 months. Yield: 2 batches (8 cups total)., To prepare muffins: Place 4 cups of muffin mix in a bowl. Beat egg and water; stir into mix just until moistened. Fill greased muffin cups two-thirds full. , Bake at 400° for 15-17 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 219 calories, Fat 11g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 253mg sodium, Carbohydrate 25g carbohydrate (14g sugars, Fiber 1g fiber), Protein 5g protein.
RAISIN BRAN MUFFINS
Stir up this batch of hearty, low-fat morning treats. Kissed with brown sugar, they're moist and taste more indulgent than they are.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 40m
Yield Makes 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400. Lightly oil a 6-cup standard muffin tin, or use paper liners. In a medium bowl, combine cereal and milk; let stand until softened, about 5 minutes. In a small bowl, whisk together flours, baking powder, cinnamon, and salt.
- Stir oil, egg, and sugar into cereal mixture. Fold in flour mixture. Divide batter among cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in tin 5 minutes, then turn out onto a wire rack; let cool completely, or serve warm. Store up to 5 days at room temperature in a resealable plastic bag.
Nutrition Facts : Calories 265 g, Fat 12 g, Fiber 3 g, Protein 6 g
SIX-WEEK BRAN MUFFINS
Steps:
- 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. Batter may be stored, covered, in the refrigerator for up to 6 weeks.
Nutrition Facts :
RAISIN BRAN MUFFINS
Who'd believe that muffins this tender and tasty could be quick and easy to make? The cereal adds a touch of sweetness and crunch. These are so nice to have on hand!
Provided by Taste of Home
Time 25m
Yield 3-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the raisin bran, flour, sugar, baking soda and salt. Combine the eggs, buttermilk and oil. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 12-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 204 calories, Fat 6g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 355mg sodium, Carbohydrate 35g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.
SIX WEEK RAISIN BRAN MUFFINS
Recipe can be made ahead and stored in the refrigerator for up to 6 weeks. For an added treat melt one teaspoon butter and one tablespoon of brown sugar in each muffin tin before filling. Absolutley wonderful! Please note that this recipe is written to use with Raisin Bran Flakes . . . if using All Bran you will need to soak in water as noted by previous reviewers This recipe is best if made in advance and stored in the refrigerator..
Provided by Galley Wench
Categories Breads
Time 40m
Yield 60 muffins
Number Of Ingredients 11
Steps:
- Mix cereal with raisins, sugar, flour, soda and salt in a very large bowl. Add oil, eggs and milk. Allow to rest before use.
- Store in a covered container and use as needed.
- Fill muffin tins 2/3 full and bake at 400 degrees for 18-20 minutes.
- For an added treat melt one teaspoon butter and one tablespoon of brown sugar in each muffin tin before filling.
Nutrition Facts : Calories 160.1, Fat 5.1, SaturatedFat 1.2, Cholesterol 15.1, Sodium 242.2, Carbohydrate 26.9, Fiber 1.1, Sugar 15.6, Protein 2.7
DEEP DARK OLD RECIPE BRAN MUFFINS
Ever wanted to make the really dark bran muffins that have more bran than flour in them? This recipe has been in the family for years and has the date 1910 on the original paper the recipe was written on!! You will NOT be disappointed. Instead of raisins, try using dates, prunes, figs, blueberries, or nuts.
Provided by LorrieT1
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time 1h30m
Yield 18
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease 18 muffin cups, or line with paper muffin liners. Whisk the bran, flour, salt, and baking soda in a mixing bowl; set aside.
- Beat the eggs in a mixing bowl. Whisk in the buttermilk, sugar, molasses, and melted shortening until smooth. Stir in the bran mixture along with the raisins until no dry lumps remain. Pour into the prepared muffin tins, filling them no more than 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 135.6 calories, Carbohydrate 26.8 g, Cholesterol 21.5 mg, Fat 3 g, Fiber 3.9 g, Protein 3.8 g, SaturatedFat 0.8 g, Sodium 265.8 mg, Sugar 11.9 g
Tips:
- To ensure moist and fluffy muffins, make sure all your ingredients are at room temperature before starting.
- Don't overmix the batter. A few lumps are okay, overmixing will result in tough muffins.
- If the batter is too thick, add a little bit of milk until it reaches a smooth, pourable consistency.
- Fill the muffin cups about 2/3 full. This will prevent them from overflowing during baking.
- Muffins are done when a toothpick inserted into the center comes out clean. Be careful not to overbake, as this will make them dry.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to finish cooling.
- Serve the muffins warm, toasted, or at room temperature. They can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.
Conclusion:
These raisin bran muffin recipes offer a delicious and nutritious way to start your day. With simple ingredients and easy-to-follow instructions, anyone can make these muffins at home. Whether you prefer a classic muffin, a streusel-topped muffin, or a muffin with a hidden fruit surprise, there's a recipe here for everyone. So next time you're looking for a quick and easy breakfast or snack, give one of these muffin recipes a try. You won't be disappointed!
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