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11/15/2011 National Raisin Bran Cereal Day Raisin Bran Muffins

Source of Recipe

Brown Eyed Baker


Recipe Introduction

Happy Raisin Bran Day! Most commonly recognized in the dominant Kellogg's Raisin Bran Crunch these days, the raisin-bran combination has actually been around since 1926, when it started as Skinner's Raisin Bran. The "raisin bran" moniker was once trademarked, but usage limitations fell by the wayside as the term became widespread. Statistics say that the average raisin-bran box of cereal houses 1,000 raisins -- but we think the cereal is best put to use adding extra texture and flavor in creative baking, like this Apple Raisin Bran

List of Ingredients

HOME COOKIN’ 11/15/2011 National Raisin Bran Cereal Day Raisin Bran Muffins



Raisin Bran Muffins


1½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1/3 cup granulated sugar
3 tablespoons light brown sugar
2½ cups Raisin Bran cereal
1/3 cup vegetable oil
1 egg
1¼ cups buttermilk
½ teaspoon vanilla extract



Recipe


1. Preheat oven to 375 degrees F. Line a muffin tin with liners, or spray with non-stick cooking spray.

2. In a large bowl, whisk together the flour, baking soda, salt and sugars. Stir in the cereal; set aside.

3. In a medium bowl, whisk together the vegetable oil, egg, buttermilk and vanilla extract.

4. Pour the wet ingredients over the dry ingredients, and stir until completely combined. Allow the mixture to sit at room temperature for at least 45 minutes (this allows the cereal to soften in the batter). If you don’t want to use immediately, you can refrigerate in an airtight container for up to three days.

5. When ready to bake, divide the batter between the 12 muffin tins. Sprinkle the tops with granulated sugar.

6. Bake for 15 to 20 minutes, or until a thin knife inserted in the center comes out clean. Store in an airtight container at room temperature for up to two days, and then in refrigerator for up to another week.