Barrow House Inn
Sticky Bran Surprise! Muffins (as featured in Gourmet Magazine): Breakfast-Brunch
15 oz. box Raisin Bran (cereal)
4 cups White SUGAR
5 cups White FLOUR
5 teaspoons Baking Soda
2 teaspoons Salt
2 tablespoons Cinnamon
1 teaspoon Nutmeg
4 Beaten EGGS
1 quart BUTTERMILK
1 cup Vegetable OIL
1 cup Raisins
Mix dry ingredients well. <br> Add eggs, milk, and oil, then mix. <br> Add raisins. <br> Fill muffin (greased) cups about 1/4 cup.
Make Cream Chese Filling: Add 1 large Tbs. of this filling:
Cream Cheese Filling <br> <br> Ingredients: <br> <br> 1 - 8 oz. pkg. cream cheese <br> 1/3 cup sugar <br> 2 Tbs. white flour <br> 1 tsp. vanilla. <br> <br> Directions: <br> <br> Soften cheese and mix in sugar vigorously. Add flour and vanilla. If refrigerated, this will keep fresh for 2 weeks.
Note: The batter can be refrigerated for 6 weeks to make fresh muffins.
This reciple makes 4 DOZEN muffins <br><p> Bon Appetit!!