PONCHATOULA STRAWBERRY-BRAN MUFFINS

Prep Time: 2 Hours
Yields: 48 Muffins

Comment:
The Feliciana Parishes of Louisiana are quite different from other areas of the state because of their rolling hills, which reminded settlers of the English countryside. This bran muffin recipe originated in the Feliciana Parishes.

Ingredients for Macerated Strawberries:
2 pints strawberries, sliced
¼ cup honey
4 tbsps Grand Marnier

Method for Macerated Strawberries:
Combine all ingredients, stirring gently. Cover and refrigerate at least 2 hours or overnight, stirring occasionally.

Ingredients for Filling:
¼ cup sliced strawberries
2 (8-ounce) packages cream cheese, room temperature
⅔ cup sugar
4 tbsps flour
2 tbsps pure vanilla extract

Method for Filling:
Allow cream cheese to soften at room temperature. In a large mixing bowl, combine strawberries, cream cheese, sugar and flour. Blend well then stir in vanilla. NOTE: This filling may be refrigerated for up to 2 weeks prior to use.

Ingredients for Muffins:
1 (20-ounce) box raisin bran cereal
flour for dusting
4 cups sugar
5 cups flour
1½ 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

Method for Muffins:
Preheat oven to 400°F. Grease muffin tin and dust with flour. Set aside. In a large mixing bowl, combine raisin bran cereal, sugar, 5 cups of flour, baking soda, salt, cinnamon and nutmeg. Using a large spoon, blend until ingredients are well incorporated. Add eggs, buttermilk and vegetable oil. Continue to blend until muffin batter is achieved. While blending, use the back of a cooking spoon to break cereal into smaller pieces then fold in raisins. In prepared muffin tin, ladle 1 ounce raisin bran batter into each muffin compartment then top with 1 teaspoon of cream cheese filling. Cover cream cheese with another ounce of batter. Bake 20–25 minutes or until golden brown. Garnish with macerated strawberries.