Raisin Bran Muffins
John Barricelli shows how to turn a morning staple into a new favorite: raisin bran muffins.
Raisin Bran Muffins
Watch the Video
Raisin Bran Muffins
John Barricelli shows how to turn a morning staple into a new favorite: raisin...
- Comments()
Everyday Food, January 2007
- Prep Time 10 minutes
- Total Time 40 minutes
- Yield Makes 6
Add to Shopping List
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.
i thought these were terrific. If you and your kids have been eating muffins that are more truly cake, you might not prefer these. most of my muffins come out pretty dense bc I prefer them more on the "healthy" side. Mine weren't too sweet bc I used Kashi raisin bran--the flakes aren't sweet, and the raisins aren't covered in sugar. All in all, i really enjoyed them and will definitely make them again!
These were great! A little too sweet for my taste. Probably due to the raisin bran flakes used for this bran muffin recipe.
There were very good. My only issue was she says to use a standard 6 cup pan. Either my pan isn't standard or I should have filled to overflowing cause I got 8 not 6 muffins. I would make again however!
These were very chewy and not from overmixing as I gently folded in ingredients. I used a ripe banana to give more moisture and choc chips on some of them. They are still on the table. This kids took a bite and said no thanks.
These muffins have a subtle, wholesome flavor. I substituted applesauce for the oil, and reduced the sugar a little. I also added walnuts as a topping. So yummy.
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.