Rollin' Feliciana Bran Muffins
MAKES: 4 Dozen

The Feliciana Parishes of Louisiana are quite different from other areas of Bayou Country because of their rolling hills resembling an English countryside. In these rolling hills, one may enjoy the Barrow House creation of bran muffins with a little surprise nestled in the center.


  • 1 (20-ounce) box Raisin Bran cereal
  • 4 cups white sugar
  • 5 cups all purpose flour
  • 1 ½ tbsps baking soda
  • 2 tsps salt
  • 1 tbsp cinnamon
  • 1 tsp nutmeg
  • 4 eggs, beaten
  • 1 quart buttermilk
  • 1 cup vegetable oil
  • 1 cup raisins

Preheat oven to 400 degrees F. Grease muffin tin and dust with flour. In a large mixing bowl, combine all dry ingredients. Using a large spoon, blend until all are well incorporated. Add eggs, buttermilk and vegetable oil. Continue to blend ingredients until muffin batter is achieved.

While blending, use the back of a cooking spoon to break the cereal into smaller pieces. Fold in raisins and set aside. Grease muffin tin and dust with flour. Place 1-ounce ladle of the muffin batter into each muffin compartment then top with 1 teaspoon of the cream cheese filling mixture (see recipe). Top cream cheese mixture with remaining 1-ounce ladle of the muffin batter. Bake muffins 20-25 minutes or until golden brown.


  • 2 (8-ounce) packages cream cheese
  • 2/3 cup sugar
  • 4 tbsp flour
  • 2 tbsps vanilla

Allow cream cheese to soften at room temperature. In a large mixing bowl, combine cream cheese with sugar and flour. When well-blended, stir in vanilla. This filling may be refrigerated for up to 2 weeks prior to use.

print this page >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295