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Monday, December 25, 2006

Raisin Bran Muffins: Recipe

Bad news. I have a hard time working my way through a box of raisin bran. I'm not really all that fond of cold cereal in the first place and as a result I often end up with stale cereal. The good news? Raisin bran makes great muffins.

I find most conventional muffins are really more like cake, too light a crumb and too greasy. Otherwise muffins are a great fast food. They can also be good for you if you control the ingredients, adding fresh fruit and nuts and limiting the fat and sugar.

Another good thing about this recipe is that you probably have all the ingredients on hand. As you may have noticed from other recipes on my site, this makes a small batch. I prefer small batches when it comes to baked goods. If you make a fewer muffins, you're more likely to eat them when they are still fresh. This recipe is very closely based on one I found on the Kraft foods site, but with a few twists.

Raisin Bran Muffins
makes 7 large muffins


3/4 Cup flour
2 Tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
pinch salt
1 egg
1/2 Cup milk (I use 1%)
2 Tablespoons vegetable oil (I use rice bran oil)
1/4 teaspoon vanilla
3/4 Cup raisin bran
1 apple, peeled and diced (1/2 cup)
1/4 cup chopped toasted walnuts


Preheat oven to 425 degrees. Combine the flour, sugar, baking powder, cinnamon and salt in large bowl. Beat eggs, milk, oil and vanilla in small bowl until just blended. Add to flour mixture; stir just until barely smooth. Stir in the raisin bran, chopped apples and walnuts.

Use an ice cream scoop to fill paper-lined muffin pan cups 3/4 of the way full, should make 7 muffins.

Bake for 20 minutes or until toothpick inserted in centers comes out clean. Let cool 5 minutes.