Raisin Bran Muffins
John Barricelli shows how to turn a morning staple into a new favorite: raisin bran muffins.
Raisin Bran Muffins
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Raisin Bran Muffins
John Barricelli shows how to turn a morning staple into a new favorite: raisin...
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Stir up this batch of hearty, low-fat morning treats. Kissed with brown sugar, they're moist and taste more indulgent than they are.
Everyday Food, January 2007
- Prep Time 10 minutes
- Total Time 40 minutes
- Yield Makes 6
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Ingredients
- 1/4 cup vegetable oil, plus more for tin
- 1 1/2 cups raisin bran cereal
- 3/4 cup milk
- 1/2 cup whole-wheat flour (spooned and leveled)
- 1/2 cup all-purpose flour, (spooned and leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 large egg, lightly beaten
- 1/4 cup packed dark-brown sugar
Directions
- 1 Preheat oven to 400. Lightly oil a 6-cup standard muffin tin, or use paper liners. In a medium bowl, combine cereal and milk; let stand until softened, about 5 minutes. In a small bowl, whisk together flours, baking powder, cinnamon, and salt.
- 2 Stir oil, egg, and sugar into cereal mixture. Fold in flour mixture. Divide batter among cups (see left). Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in tin 5 minutes, then turn out onto a wire rack; let cool completely, or serve warm. Store up to 5 days at room temperature in a resealable plastic bag.
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I watched the video and at the end, instructions are given on how to freeze the muffins and how to reheat them an how long they can be frozen.
Can I freeze them?
These muffins are a big hit in my home! I add dried cranberrys, chopped dates and chopped walnuts to the wet ingredients and about 1/2 tsp. pure vanilla for extra goodness. Sometimes I add chopped dried cherries also. These muffins are simple and have great flavor. Good any time; morning, noon or evening.
I made these muffins in a hurry this morning for my Mom who was coming over to watch my little ones. I can't begin to tell you how delicious they were. I didn't have Raisin Bran cereal. I used what I had on hand which was Fiber One Whole Grain Flakes with Honey clustered. I Only put in 1/2 the brown sugar called for and my family went nuts over them! Thanks for a great recipe that I'm adding to my muffin recipe collection.
My three-year-old son and I absolutely love to make these muffins. The ingredients are almost always on hand, they're simple to make and they bake quickly. They're just sweet enough that he thinks they're a treat and healthy enough to be breakfast. It's a rare week that we don't make a batch. I use what I consider to be a standard size muffin tin and I usually get 9-10 muffins per batch, or 7 standard muffins and 12 miniature muffins. This is easily my favorite recipe from Everyday Food.