Recipes

[b][size=150]Breakfast Muffins [/size]

Ingredients:

Filling:[/b]

8 oz. Cream cheese, softened
1/3 cup sugar
2 Tbsp. all-purpose flour
1 tsp. vanilla

[b]Batter:[/b]

2 1/2 cups all-purpose flour
2 cups sugar
2 1/2 tsp. baking soda
1 tsp. salt
1 Tbsp. cinnamon
1/2 tsp. 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

[b]Preparation:[/b]

Preheat oven to 400 F and line 24 1/2 cup muffins with paper liners or spray tins.

[b]Filling:[/b]
In a small bowl stir together filling ingredients until combined well. Filling keeps, covered and chilled, 1 week

[b]Muffins:[/b]
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, 1 week. Spoon 1 heaping tablespoon batter into each tin and top with 2 tsp. 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. Makes 2 dozen.