Prep 15 mins
Cook 20 mins
Have fresh muffins every day! Make sure you use a very large container to mix together, I had to switch containers to mix and then switched back to store in the refrigerator.
- 1 (15 ounce) box Raisin Bran cereal
- 5 cups flour
- 3 cups Splenda granular
- 1⁄2 cup brown sugar or 1⁄2 cup turbinado sugar
- 2 tablespoons baking soda
- 2 teaspoons salt
- 4 teaspoons cinnamon
- 1 quart buttermilk
- 1 1⁄2 cups applesauce
- 4 eggs, beaten
- 4 teaspoons vanilla
- Mix all dry ingredients.
- Mix all wet ingredients.
- Mix all wet and dry ingredients together.
- Bake at 350°F for about 18-23 minute till toothpick inserted comes out clean.
I am absolutely in love with these muffins! I made a few changes in order to use up some things I had on hand and to make them more yummy! I didn't have raisin bran cereal...just regular bran cereal. So I mixed my own version by weighing out 15 oz of bran cereal with some raisins, dried cranberries, and chopped dates mixed in. I also had to make the muffins in jumbo size muffin pans instead of regular. It took 28 minutes to cook them that way and the batter made exactly 24 muffins that way. I actually made all the muffins and put them in the freezer wrapped in plastic wrap and ziploc baggies so I can take them to school each morning. I can't wait to wake up to these! Thanks for such an awesome recipe!
my family loves these
You're not kidding about the large mixing bowl! Nice flavour and the cinnamon smelled great when baking. I will try storing in the fridge next time as the few I left on the bench in a container were really dry after 2 days. Love the huge mix though, and so easy to prepare! I used Sultana bran which I assume is similar.