Raisin Bran Muffins Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: MUFFINS
1 box (15 oz) Kellogg’s raisin bran
1 C sugar
1 C brown sugar
5 C flour
5 tsp soda
2 tsp salt
4 eggs, beaten slightly
2 tsp vanilla
2 tsp cinnamon
1 C Wesson oil
1 quart regular buttermilk
CREAM CHEESE FILLING
4 oz cream cheese, softened
2 T butter, softened
1/4 C sugar
2 T flour
1 egg
1 tsp grated orange or lemon rind
1 tsp vanilla
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Directions: |
Directions:Preheat oven to 400 degrees. Mix dry ingredients together. Add rest of ingredients and beat until well blended. Line 6 large muffin tins and fill almost to the top. If desired, fill with the cream cheese filling before baking. Refrigerate left over batter for up to 6 weeks.
Bake for 12-15 minutes. Do not over cook or they will be dry.
CREAM CHEESE FILLING
Blend together until smooth. Make a hole with teaspoon in top of muffins batter and add a teaspoonful cream cheese mixture.
NOTES:
Any of the following may be used (1/2 to 1 cup) per dozen cupcakes:
Nuts, Crushed pineapple, drained, chopped apples, applesauce |
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Personal
Notes: |
Personal
Notes: These are called six week muffins because you can refrigerate batter for six weeks and use as much as you need at one time. They are best the day you cook them so just cook what you will use for the day. I first had these muffins when I worked at the Navel Shipyard in Long Beach, CA. (where I met your Dad)! They were served in the cafeteria and on the food trucks in the morning. The cream cheese is a delightful surprise.
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