Raisin Bran Muffins

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Yield: 12 muffins

• 2 ½ cups flour
• 1 ½ cups sugar
• 2 ½ teaspoons baking soda
• ½ teaspoon salt
• 3 ½ cups Raisin Bran cereal (I use Post)
• 2 cups buttermilk
• ½ cup oil (applesauce may be substituted for oil)
• 2 eggs , beaten
• ½ cup walnuts (optional)

Directions:

1. Blend flour, sugar, baking soda and salt in a large mixing bowl.
2. Stir in cereal and walnuts.
3. Add buttermilk, oil and eggs.
4. Blend until dry ingredients are moistened.
5. Do not over stir.
6. Mixture may be stored, covered, in a nonmetal bowl in the refrigerator for up to 6 weeks.
7. Fill muffin tins 2/3 full.
8. Bake at 400°F for 20 minutes.
9. Recipe may be doubled.

Reviews

[jean]

This was just the recipe I was looking for since I had a box of cereal that no one was finishing! They were chewy, yet moist. I added 1 teaspoon of vanilla and 1/2 teaspoon of cinnamon.

[Fauve]

Easy, delicious and so convenient! I left out the walnuts, because I didn't have any on hand, but even without these muffins were astounding. My kids adore these with a bit of butter and grape jelly!

[Chef #1399656]

Super Recipe! I followed others' advice and mixed all wet ingredients with raisin bran and let soak 5 minutes or so. Then slowly added dry ingredients just until moist. I added 2 TBS. molasses as I wanted the color to be richer and the flavor is superb. I also baked for 15 minutes but at 350 degrees as I misread the directions, but they were very soft and moist. Definately let cool in the pan for a few minutes and then finish cooling on a cookie rack, the first batch fell because they were taken out too early.