Raisin Bran Muffins 1 Ww Point Recipes

RAISIN BRAN MUFFINS WW 1 POINT

Steps:

• In a very large covered bowl, mix together the cereals, sugar, flours, soda, cinnamon, and salt.
• in a small bowl mix together the eggs, baby food or applesauce, and vanilla.
• add eggs to cereal mixture.
• add buttermilk to cereal mixture, mix well.
• add raisins, and carrots (if using), to cereal mixture. mix well.
• cover bowl and refrigerate overnight.
• To bake, preheat oven to 400 degrees F. Spray muffin pans with nonstick spray. Fill almost to the top with refrigerated mixture.
• Bake 15 to 20 minutes or until toothpick inserted in center of muffin comes out clean.

RAISIN BRAN MUFFINS (1 WW POINT)

Steps:

• In a very large bowl, combine cereals, sugar, flours, soda, cinnamon and salt.
• In a medium bowl, combine the beaten eggs, baby food, and vanilla.
• Add the egg mixture to the cereal/flour mixture. Add the buttermilk to the cereal/flour mixture. Blend well until everything is moistened.
• Add the raisins and shredded carrots and mix well.
• Cover the bowl with plastic wrap and refrigerate over night (or for at least 2 hours).
• To bake. Heat oven to 400 degrees F. Spray muffin pans with non-stick spray. Fill muffin cups 2/3 full (Use a 1 3/4 inch cookie scoop).
• Bake 15 to 20 minutes, until nicely browned and set.
• Cool in pans for 6 minutes, then remove the muffins to a rack to cool completely. Enjoy.
• Note that the muffins freeze well. You don't have to bake up all the muffins at one time. The batter will keep in the refrigerator for 6 weeks,.

WEIGHT WATCHERS BRAN MUFFINS RECIPE - (3.6/5)

Steps:

• Pour cereal into a large bowl; add sugar and stir. Sift flour, baking soda and salt into cereal mixture. Add walnuts and stir. In a separate large mixing bowl, mix buttermilk, pineapple, eggs, egg whites and oil. Stir until completely incorporated. Mix wet ingredients into dry ingredients, stir until completely incorporated. Bake in sprayed muffin pans (or use cupcake papers) filling each 2/3 full. Bake at 305F for 20-25 minutes, or until toothpick inserted in center comes out clean. Batter can be refrigerated for up to 6 weeks. Points: 3 per muffin

WW 1 POINT BRAN MUFFINS SO MOIST AND DELISH!

Steps:

• Mix bran flakes and milk and set aside for 15 minutes.
• Mix all of the other ingredients together, then add the bran mixture when it has sat for 15 minutes.
• Pour into 12 muffins.
• Bake at 350°F for approximately 20 minutes or until toothpick comes out clean.

RAISIN BRAN MUFFINS THAT WORK

Steps:

• Preheat oven to 400F; prepare muffin pans by lining cups with paper muffin liners.
• In a large bowl, beat together eggs, milk, oil, molasses, sugar and vanilla.
• Stir in bran; let stand for 5 minutes.
• In a small mixing bowl, combine flour, baking powder, salt and baking soda; add to egg mixture, stirring just until combined.
• Carefully stir in raisins, being careful not to overmix.
• Fresh blueberries, or unthawed frozen ones, can be substituted for raisins, by the way.
• Spoon into paper-lined muffin cups, filling right to the top.
• Bake in preheated oven for approximately 20 minutes, or until muffins are firm to the touch; do not overbake or muffins will be dry and tough.
• As mentioned in the description, I like to cut this recipe in half (half of 3/4 cup brown sugar is 1/4 cup+ 2 tbsp) and bake the 6 in my toaster oven; after 20 minutes they are always done to perfection and I don't heat up my kitchen.
• Remove muffins from pan and cool on rack.

RAISIN BRAN MUFFINS

Steps:

• Preheat oven to 350°F.
• In a small bowl, combine 1 tbsp sugar and cinnamon. Set aside.
• In a medium bowl, stir together flour, 1/2 cup sugar, salt and baking powder. Set aside.
• In a large mixing bowl, combine cereal and milk. Let stand about 2 minutes or until cereal is softened. Add egg and oil. Beat well.
• Add flour mixture to cereal mixture and stir just until combined. Scoop into lined muffin cups. Sprinkle evenly with topping.
• Bake approximately 25 minutes, or until tester comes out clean.

RAISIN BRAN MUFFINS

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.

RAISIN BRAN MUFFINS

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.