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Raisin Bran muffins with Cream Cheese Filling

This is one of my all time favorite muffins recipes. Raisin Bran might sound a little to healthy and full of fiber for you, but the cream cheese really sets this regular, boring, old bran muffin apart from the rest.  In fact when I went to go tell a guest that they could find it in my blog, they couldn’t.  I couldn’t believe I had never posted this one before. Filled muffins are always a tough one to photograph. I want to show the ooey gooey filling in the middle, but then it just looks like someone dove into it. If I just take a picture of the muffin itself, it looks a little boring. So, until I can get a good photo, you are just going to have to settle for my favorite muffin recipe.

Raisin Bran Muffins with Cream Cheese Filling – Serves 15 jumbo muffins

Filling – 8 oz. cream cheese, softened, 1/3 c sugar, 2 TB flour, 1 tsp. vanilla. 

Batter – 2 1/2 C flour, 2 C sugar, 2 1/2 tsp. baking soda, 1 tsp. salt, 1 1/5 TB cinnamon, 1/2 tsp. nutmeg, 3 1/2 C raisin bran cereal, 2 large eggs, slightly beaten, 2 C buttermilk, shaken, and 1/2 canola oil.

Preheat oven to 400 degrees.

Grease muffin tins or use paper liners. In a small bowl combine filling ingredients. Set aside.

For batter stir together flour, sugar, baking soda, salt, cinnamon and nutmeg in a large bowl. Add dry cereal and stir. Add egg, buttermilk and oil. Spook 1 heaping spoonful of batter into each muffin cup. Add a dollop of cream cheese filling over batter and then add more batter over filling. Sprinkle with sugar and bake muffins for 20-25 minutes.

Don’t over bake,  otherwise filling will dry up.

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