Breakfast muffins

Breakfast Muffins recipe

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Ingredients for filling
8 ounces cream cheese, softened
1/3 cup sugar
2 Tablespoons all-purpose flour
1 teaspoon vanilla
Ingredients for batter
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 cereal
2 large eggs, beaten lightly
2 cups well-shaken buttermilk
1/2 cup vegetable oil
1/2 cup raisins or nuts


Preheat oven to 400 degrees and line 24 half-cup muffin tins with paper liners or spray tins.

Make Filling: In a small bowl, stir together filling ingredients until combined well. Filling keeps, covered and chilled, for 1 week.

Make Batter: Into a large bowl, sift together flour, sugar, baking soda, salt, cinnamon, and nutmeg and stir in cereal. Add eggs, buttermilk, oil, and raisins, stirring just until combined well. Batter keeps, covered and chilled, for 1 week.

Spoon 1 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 to 25 minutes or until a tester comes out clean.

Makes:about 24 muffins

Tags: recipe, Breakfast muffins, cooking, diy