Baby Bran Muffins with Citrus Spread

by the Editors of Publications International, Ltd.

Cite This!
Close 
Please copy/paste the following text to properly cite this HowStuffWorks article:

Publications International, Ltd., the Editors of.  "Baby Bran Muffins with Citrus Spread."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/baby-bran-muffins-with-citrus-spread-recipe.htm>  22 November 2008.

Baby Bran Muffins with Citrus Spread Photo
Baby Bran Muffins with Citrus Spread
Yield: Makes 24 muffins
See Cooking Videos
Ingredients:
1
cup whole bran cereal

1
cup milk

1
egg, beaten

2
tablespoons butter, melted

1
cup all-purpose flour

1/4
cup packed brown sugar

2-1/2
teaspoons baking powder

1/2
teaspoon baking soda

1/4
teaspoon salt

1/4
teaspoon ground cinnamon

1/4
cup currants

1
(8-ounce) package cream cheese, softened

3
tablespoons orange juice

1
teaspoon granulated sugar



Preparation:
1.
Preheat oven to 375°F. Spray 24 miniature (1-3/4-inch) muffin pan cups with nonstick cooking spray. Set aside.

2.
Combine cereal, milk, egg and butter in large bowl. Set aside 10 minutes. Combine flour, brown sugar, baking powder, baking soda, salt and cinnamon in large bowl. Add to bran mixture, stirring just until blended. Fold in currants.

3.
Spoon batter into prepared muffin cups filling 3/4 full. Bake 15 minutes or until firm when lightly pressed. Let muffins stand 1 minute; remove to wire racks to cool.

4.
To prepare Citrus Spread, beat cream cheese, orange juice and granulated sugar in large bowl with electric mixer at high speed 1 minute or until cream cheese is light and fluffy. Split open muffins and spread lightly with Citrus Spread.


Tip: Leftover muffins can be frozen in resealable plastic food storage bag. Reheat in preheated 325 °F oven for 5 minutes.



This recipe appears in: Muffins