Raisin-Bran Muffins

February 5, 2013

Secret confession: Raisin-Bran is my all-time favorite cereal. I’m not sure if that makes me the most boring cereal eater in the world—but those are the facts.

Also, I never drink my cereal milk.


When I found a recipe that made muffins out of my favorite cereal, I was instantaneously sold. Now, I agree that it seems slightly bizarre to add cereal to muffins. But, in this case, it completely works.

The cereal somehow melts into the muffin mix. Really. You would never guess that there was crunchy raisin-bran in the list of ingredients because your end result is a perfect moist bran muffin.

Raisin-Bran Muffins

1 1/2 cups raisin-bran cereal

1/4 cup milk

1/2 cup whole wheat flour

1/2 cup all purpose flour

2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 cup vegetable oil

1 large egg

1/4 packed brown sugar

Begin by combining the milk and cereal in a bowl. Try to make sure all of the cereal is covered by the milk and let stand about 5 minutes

In a large bowl, combine the dry ingredients. In a separate bowl, combine the remaining wet ingredients with the softened cereal. Add the cereal combination to the dry ingredients and stir until just combined.

Divide the batter between 6 muffin cups and cook at 400°F for 25 minutes.

Recipe: Everyday Food

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