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Raisin Bran Muffins

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Stir up this batch of hearty, low-fat morning treats. Kissed with brown sugar, they're moist and taste more indulgent than they are.

Source: Everyday Food, January/February 2007
Total Time Prep Yield

Ingredients

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352
  • caroldw945
    25 SEP, 2017
    Well I have to say this is a great basic recipe. The first time I made these I didn't have whole wheat flour so I used an equal amount of white , I also didn't have brown sugar so I used a proper equivalent of molasses and the muffins looked beautiful when they were baked but tasted sort of dry. The second time I made these muffins I had brown sugar and whole wheat flour to properly follow instructions but used part Raisin Bran cereal, part Special K vanilla almond cereal,, and Cranberry Almond Crunch cereal. Oh My goodness, what a lovely mix especially with the cranberries from the cereal.
    Reply
  • MS10722114
    22 MAY, 2017
    I've been making these muffins now for about a month significant other takes them to work for his breakfast he loves them. I've added apple pie filling, bananas, pecans, currants, cherries, cranberries, and different dried fruit not all at the same time of course, and each time it taste a little different I get rave reviews he loves them. Thanks so much for the recipe it's wonderful.
    Reply
  • donutman85@gmail.com
    27 MAR, 2017
    Dear Martha I tried your Raisin Bran muffin and they are great and will make them again. They had better flavor than the ones I have made in the past.
    Reply
  • Jaelybean
    16 APR, 2013
    i thought these were terrific. If you and your kids have been eating muffins that are more truly cake, you might not prefer these. most of my muffins come out pretty dense bc I prefer them more on the "healthy" side. Mine weren't too sweet bc I used Kashi raisin bran--the flakes aren't sweet, and the raisins aren't covered in sugar. All in all, i really enjoyed them and will definitely make them again!
    Reply
  • Shelby Law Ruttan
    17 FEB, 2013
    There were very good. My only issue was she says to use a standard 6 cup pan. Either my pan isn't standard or I should have filled to overflowing cause I got 8 not 6 muffins. I would make again however!
    Reply
  • eshw3kids
    3 NOV, 2012
    These were very chewy and not from overmixing as I gently folded in ingredients. I used a ripe banana to give more moisture and choc chips on some of them. They are still on the table. This kids took a bite and said no thanks.
    Reply
    • leviaharris
      1 MAY, 2017
      If you change the recipe your comment does not reflect the quality of the actual recipe.
  • AbbieWithAn_ie
    29 SEP, 2012
    These muffins have a subtle, wholesome flavor. I substituted applesauce for the oil, and reduced the sugar a little. I also added walnuts as a topping. So yummy.
    Reply
  • ladylocks
    2 SEP, 2010
    I watched the video and at the end, instructions are given on how to freeze the muffins and how to reheat them an how long they can be frozen.
    Reply
  • MS12081565
    18 MAR, 2009
    Can I freeze them?
    Reply
  • MS112576687
    24 SEP, 2008
    These muffins are a big hit in my home! I add dried cranberrys, chopped dates and chopped walnuts to the wet ingredients and about 1/2 tsp. pure vanilla for extra goodness. Sometimes I add chopped dried cherries also. These muffins are simple and have great flavor. Good any time; morning, noon or evening.
    Reply

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