Recipe information
Yield
Makes 24
Ingredients
For filling
8 ounces cream cheese, softened
1/3 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
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 freshly grated 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
Preparation
Step 1
Preheat oven to 400Ā° F. and line twenty-four 1/2-cup muffin tins with paper liners.
Make filling:
Step 2
In a small bowl stir together filling ingredients until combined well. Filling keeps, covered and chilled, 1 week.
Make batter:
Step 3
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.
Step 4
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.
