Prep 15 mins
Cook 20 mins
- 2 1⁄2 cups flour
- 1 1⁄2 cups sugar
- 2 1⁄2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 3 1⁄2 cups Raisin Bran cereal (I use Post)
- 2 cups buttermilk
- 1⁄2 cup oil (applesauce may be substituted for oil)
- 2 eggs, beaten
- 1⁄2 cup walnuts (optional)
- Blend flour, sugar, baking soda and salt in a large mixing bowl.
- Stir in cereal and walnuts.
- Add buttermilk, oil and eggs.
- Blend until dry ingredients are moistened.
- Do not over stir.
- Mixture may be stored, covered, in a nonmetal bowl in the refrigerator for up to 6 weeks.
- Fill muffin tins 2/3 full.
- Bake at 400°F for 20 minutes.
- Recipe may be doubled.
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.
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!
This is a fabulous recipe that is great using exactly the ingredients and amounts listed, but it's also very adaptable. I've used a variety of cereals, though Raisin Bran Crunch is my favorite. As others have mentioned, I always soak the cereal in buttermilk first, then start adding the other ingredients. I often have more cereal than called for, so I increase the buttermilk accordingly, but still keep the same amounts of other ingredients. It works with different flours and sugars (I like a 1/2 cup each of brown, white and Splenda). I tried cutting down sugar to just 1 cup and it wasn't sweet enough for the rest of the family (but I thought they were good). I have tried the applesauce substitute but prefer to use the oil. The batch I just made includes a half jar of leftover mincemeat and about a cup of flax seeds and these muffins are delicious. So, this is my 'clean out the frig & pantry' muffin recipe and I thank you for it!