Prep 20 mins
Cook 10 mins
This is my absolute favorite recipe for muffins because they are healthy, yet sweet, and have lots of substance. Definitely an oatmeal kind of stick-to-your-ribs breakfast (or snack). I usually make a double batch and keep them in the fridge in a big ziplock bag for whenever the urge hits anyone. My little brother's girlfriend can't wait till I make them again.
- 1 1⁄2 cups Raisin Bran cereal (extra raisin kind is even better or just add more raisins if you want)
- 1 cup milk (I use lowfat, of course)
- 1⁄4 cup canola oil
- 2 large eggs, slightly beaten
- 1 teaspoon vanilla extract
- 1 1⁄2 cups finely chopped peeled granny smith apples (about 2 small)
- 1⁄2 cup chopped walnuts (optional) or 1⁄2 cup pecans (optional)
- 2 1⁄2 cups unbleached all-purpose flour
- 3⁄4 cup sugar
- 2 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄8 teaspoon cinnamon
- Preheat oven to 350 farenheit.
- Spray regular-size muffin tins w/ nonstick spray.
- Combine raisin bran, milk, oil, eggs, & vanilla and let stand 10 minutes.
- Meanwhile, combine flour, sugar, baking powder, baking soda & cinnamon.
- Stir cereal mixture to even and add all at once to flour mixture; stirring just till moistened.
- Spoon evenly into prepared tins.
- Bake 16-18 minutes for regular size or 10-12 minutes for mini muffins.
- Test with toothpick inserted in center of muffin, when clean, they're done.
- Remove muffins from tins and place in big bowl lined w/ towel for serving or in ziplock after cooling.
I made these muffins with a touch more cinnamon than specified, and they were delicious. Those who don't like "crunch" in their muffins should nix the nuts. I would certainly make these again.