6 WEEK RAISIN BRAN CRUNCH MUFFINS RECIPE - (4/5)
Provided by babycatcher
Number Of Ingredients 8
Steps:
- 1. Mix cereal with dry ingredientsin large mixer bowl. 2. Add eggs, melted butter and buttermilk. 3. Mix for 2 minutes. 4. Fill cupcake pans (greased) 2/3 full 5. Bake at 400* for 18 mins. 6. To store the rest of the mixture, put in container with a lid and refrigerate for up to 6 weeks.
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Adisyn Jones
[email protected]These muffins are perfect for a quick breakfast or snack. They're also a great way to get your kids to eat more fruit.
Xiam The Ghost
[email protected]I love the crunch of the raisin bran in these muffins. They're also very moist and flavorful.
Kasapuri Edgar
[email protected]These muffins are a great way to use up leftover raisin bran. They're also a delicious and healthy snack.
Joseph Peters
[email protected]Will definitely make again!
Brendah Chembo
[email protected]Yum!
Barako Jattani
[email protected]These muffins are so moist and flavorful. I love the crunch from the raisin bran.
Ashur Manen
[email protected]I've made these muffins several times and they always turn out perfect. They're a great grab-and-go breakfast or snack.
tara huffman
[email protected]These muffins are delicious and easy to make. I love that I can use up my leftover raisin bran.
Felix Onyango
[email protected]I made these muffins for my family and they loved them! The raisin bran added a nice touch of sweetness and texture.
Gamer Games
[email protected]These muffins were a hit! They were moist and flavorful, with just the right amount of crunch from the raisin bran. I'll definitely be making them again.