Recipe by Mama Tia
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.
Top Review by susan b.
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.
- 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
Directions See How It's Made
- 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.