Cream Cheese Bran Muffins

FILLING:
8 ounces softened cream cheese
1/3 cup sugar
2 tablespoons flour
1 teaspoon vanilla

BATTER:
2 1/2 cups flour
2 cups sugar
2 1/2 teaspoons baking soda
1 teaspoon salt
1 tablespoon cinnamon
1/2 teaspoon fresh grated nutmeg
3 1/2 cups raisin bran cereal
2 large eggs, beaten lightly
2 cups well shaken buttermilk
1/2 cup oil
1/2 cup raisins

Preheat oven to 400�F. and grease twenty-four 1/2-cup muffin tins.

Make filling: In a small bowl stir together filling ingredients until combined well. Filling keeps, covered and chilled, 1 week.

Make batter: 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.

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.

Makes 24.