Raisin Bran Pineapple Muffins Recipes

BRAN MUFFINS WITH PINEAPPLE

Steps:

• Preheat oven to 350 degrees. Line two 12-cup muffin pans with 18 paper liners. Soak raisins in 1 cup hot water until soft, about 10 minutes; drain raisins and transfer to a food processor. Puree until smooth, about 30 seconds.
• In a medium bowl, combine bran, flours, baking powder, baking soda, and salt. In a large bowl, stir together yogurt, brown sugar, molasses, butter, egg, and raisin puree. Add dry ingredients and stir to combine; fold in pineapple. Divide batter evenly among liners. Bake until a toothpick inserted in center of a muffin comes out clean, about 25 minutes, rotating pans halfway through.

MOLASSES BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 12 cup muffin pan.
• In a medium bowl, sift together flour, baking soda, and salt.
• In a separate medium bowl, mix skim milk, molasses, egg, and vegetable oil. Mix in the bran cereal. Thoroughly stir in the flour mixture. Transfer to the prepared muffin pan.
• Bake 20 minutes in the preheated oven, until a knife inserted in the center of a muffin comes out clean.

BEST BRAN MUFFINS

Steps:

• In a bowl, combine the first seven ingredients. Make a well in the center. Combine the egg, oil, molasses, buttermilk and pineapple with juice. Pour into well; mix just until dry ingredients are moistened. Stir in the nuts, dates or raisins. , Fill 18 greased muffin cups two-thirds full. Bake at 400° for 12 minutes or until golden brown.

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.

HONEY BRAN MUFFINS

Steps:

• In a small bowl, combine pineapple juice and raisins. Set aside.
• In a medium bowl, combine flour, baking soda and salt. Stir in cereal. Set aside.
• In a large mixing bowl, combine brown sugar, oil, honey, and eggs; mix well. Add cereal mixture, and mix well. Fold in the raisin mixture. Batter will be thin; it will thicken as it chills. Cover, and refrigerate for at least 3 hours or overnight.
• Stir chilled batter. Fill greased or paper lined muffin cups 3/4 full.
• Bake in a preheated 400 degree F (205 degree C) oven, for 20 to 25 minutes. Cool in pan 10 minutes before removing to a wire rack.

PINEAPPLE BRAN MUFFINS

Steps:

• Drain pineapple well; reserve 1/4 cup juice.
• Combine reserved juice, cereal and milk in large bowl. Let stand a few minutes to soften cereal. Stir in pineapple, raisins, egg, oil, and molasses.
• Combine flour, sugar, baking powder and salt. Add to pineapple mixture. Stir just to combine.
• Spoon batter in 6 (2/3-cup-sized) muffin cups, sprayed with nonstick vegetable cooking spray. Bake at 400°F., 18 to 23 minutes or until toothpick inserted in center comes out clean.

MOM'S REFRIGERATOR BRAN MUFFINS

Steps:

• Mix the dry ingredients together in a large bowl.
• Add the eggs, oil, buttermilk, and pineapple and stir until mixed.
• Mix in the additional raisins.
• Pour into greased muffin tins (don't use liners.).
• Bake at 400 for 18-20 minutes or until golden brown.
• The batter may be stored in a sealed container in the refrigerator for up to three months. I think this recipe improves with age as the raisin bran flakes have time to soak up the liquids more.

PINEAPPLE BRAN MUFFINS

Steps:

• In a bowl, combine flour, baking soda and cereal. In a bowl, cream shortening and sugar. Beat in eggs, cream and honey; stir into dry ingredients just until moistened. Fold in pineapple. Fill greased muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes; remove from pans to wire racks.

BRAN MUFFINS WITH PINEAPPLE

Steps:

• Pour boiling water over Quaker bran hot cereal and let sit 5 minutes.
• Add molasses, splenda, butter, eggs, buttermilk, and pineapple. Mix together. I don't use a mixer, I just mix together in a big bowl.
• Add flour, flax, soda, salt, All Bran, and nuts and mix together.
• Spoon into greased muffin tins (almost full, as these don't rise much).
• Bake at 400 degrees about 15 minutes. Done when top springs back.

PINEAPPLE RAISIN BRAN MUFFINS

Steps:

• 1. Combine KELLOGG'S Raisin Bran cereal and nut bread mix in medium bowl. Set aside.2. In large mixing bowl, combine pineapple, water, egg, and oil. Mix well. Gently stir in cereal mixture. (Do not over mix). Spoon batter evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray.3. Bake at 400°F for about 20 minutes or until wooden pick inserted near center comes out clean.

RAISIN BRAN PINEAPPLE MUFFINS RECIPE

Steps:

• Mix top seven ingredients well by hand. Blend in dry ingredients. Pour into paper muffin cups and bake at 350° for approx. 25 min.