Sticky Bran Surprise! Muffins
Makes four dozen muffins. Recipe is from Shirley Dittloff.
1 (15-oz.) box Raisin Bran cereal
4 cups white sugar
5 cups white flour
5 tsps. baking soda
2 tsps. salt
2 tbls. cinnamon
1 tsp. nutmeg
4 eggs (beaten)
1 quart buttermilk
1 cup vegetable oil
1 cup raisins
Cream Cheese Filling (see recipe)
1. Mix dry ingredients well. Add eggs, buttermilk and oil, then mix. Add raisins.
2. Grease muffin cups and fill each with about 1/4 cup of batter. To each, add 1 large tablespoon of Cream Cheese Filling. Top with another 1/4 cup of bran mixture. Bake in 400-degree oven for 25-30 minutes.
Note: The batter can be refrigerated for 6 weeks to make fresh muffins.
Cream Cheese Filling
1 (8-oz.) pkg. cream cheese
1⁄ 3 cup sugar
2 tbls. white flour
1 tsp. vanilla
Soften cheese and mix in sugar vigorously, as if your life depends on it. Add flour and vanilla. If refrigerated, this will keep fresh for 2 weeks. Make twice.
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