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.
- 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.
Stir in the cereal. Set aside.
In a medium bowl, whisk together the oil, egg, buttermilk and vanilla.
Pour the wet ingredients over the dry. Stir until completely combined.
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?
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.
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.