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Bran Cream Cheese Muffins
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Categories: American Recipes, Breakfast, Cakes and Muffins, Quick Breads
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Total Time: 45 min.
Baking Time: 25 min.
Preparation Time: 20 min.

The best thing about these muffins (aside from taste) is that the batter keeps up to a week in the fridge. So you can have fresh baked muffins every morning with not much fuss. For those not familiar with Raisin Bran, its an American breakfast cereal.

8 ounces cream cheese - softened
1/3 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
2 1/2 cups all-purpose flour
2 cups sugar
2 1/2 teaspoons baking soda
1 teaspoon salt
1 tablespoon cinnamon
1/2 teaspoon nutmeg
3 1/2 cups Raisin Bran
2 large eggs - slightly beaten
2 cups buttermilk
1/2 cup vegetable oil

Preheat oven to 400 degrees F. Line muffin tine with paper liners.

In a small bowl, stir together cream cheese, sugar, and flour until combined well. Filling keeps, covered and chilled up to one week.

In a large bowl, sift together flour, sugar, baking soda, salt, cinnamon, and nutmeg and stir in cereal. Add eggs, buttermilk, and oil, stirring just until combined well. Batter keeps, covered and chilled up to one week.

Spoon one heaping tablespoon batter into each tin and top with 2 teaspoons filling. Spoon 1 heaping tablespoon batter over filling, spreading to cover filling completely. Bake muffins in middle of oven 20-25 minutes, or until a tester comes out clean.

Calories: 236 Calories From Fat: 32%
Protein: 4g Carbohydrate: 37g
Cholesterol: 26mg Sodium: 327mg

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