Raisin Bran muffins

I was at the store recently and had an impulse purchase of a box of Raisin Bran.

Raisin Bran is one of the few cereals I like. I also like to knit, garden and go to water aerobics. I am a 85-year-old woman.

Being that 1-2 bowls of cereal every few months if about my limit, I needed to find something else to do with the rest of the box of cereal. With a quick Google search, I quickly learned that there are numerous Raisin Bran muffin recipes out there. Apparently, they are a thing. Well, I don’t want to be left behind on the cereal muffin trend, so I made cereal muffins.

Ingredients:

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup granulated sugar
  • 3 tablespoons light brown sugar
  • 2 1/2 cups Raisin Bran cereal
  • 1/3 cup vegetable oil
  • 1 egg
  • 1 1/4 cups buttermilk
  • 1 teaspoon vanilla extract

In a large bowl, which together the flour, baking soda, salt and sugars.

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Stir in the cereal. Set aside.

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In a medium bowl, whisk together the oil, egg, buttermilk and vanilla.

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Pour the wet ingredients over the dry. Stir until completely combined.

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Cover mixture and refrigerate for 45 minute to 2 days. This allows the cereal to soften. Part of the reason I chose this recipe was the ability to let the batter rest before using it. My oven was full of DIY Greek yogurt, so I couldn’t bake them up right away. See how the batter is soupy before letting it sit, then much thicker afterwards?

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When ready to bake, preheat the oven to 375F. Use a muffin tin with liners or lightly grease a muffin tin. Divide batter between 12 muffins.

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Bake 15 to 20 minutes or until a toothpick inserted into the center comes out clean. Store in an airtight container or refrigerate.

I really liked these muffins because they had nice flavor without being too sweet. The only change I might make is adding additional raisins to the recipe.

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