16 February 2010

Raisin Bran Muffins

Two cereals we have always had in the house are Cheerios and Raisin Bran. (Occasionally some Lucky Charms or Fruit Loops will sneak into the mix for a weekend treat.) Since we are never without them, I like to think of creative ways to use them. I toss Cheerios into my granola bars or GORP all the time. And I make muffins with the Raisin Bran. They are healthy (tons of fiber and very little fat), filling, and super tasty. My non-bread-eater, Tink, had 6 one morning for breakfast. 6! A true testament to how yummy these Raisin Bran Muffins are.

You will need:

1 1/4 cups flour (I used white whole wheat)
1 T baking powder
1/4 tsp salt
1 tsp cinnamon
2 cups Raisin Bran
1 cup milk (skim is great)
1/2 cup unsweetened applesauce
1 egg
1/3 cup brown sugar, lightly packed
2T oil

Preheat your oven to 380 degrees. You'll be increasing to 400 after putting the muffins in the oven. An Alton Brown trick that I love! He says that the burst of increased temperature gives the makes the muffins puff up and gives you a better muffin top. No more flat muffins! Line a 12-cup muffin tin with papers liners or grease heavily.

Mix together the flour, baking powder, salt, cinnamon, and cereal. Toss.

Add the milk and let sit for 3 minutes.

Stir in the egg, applesauce, sugar, and oil. Stir until just moistened.

I use a 1/3 measuring cup and it seems to fill each muffin perfectly. I get exactly 12 with no leftover batter.

I always, always, always, put a cookie sheet under my muffin tin. It keeps the muffins from burning on the bottom and provides a more even heat. Place the muffins into the oven and crank the heat to 400 degrees. Bake for 18-20 minutes.

These muffins come out moist, not too heavy, and absolutely delicious. The cinnamon adds a nice subtle flavor that balances nicely with the bran and raisins.

You don't even need butter on these muffins, but ooooo they're good with it! :)

Wrap them in foil and put them in a freezer bag and they'll keep in the freezer for a month. Thaw them overnight and in the morning give them a quick zap in the microwave (20 seconds on 50% power) and you have breakfast to go.


Raisin Bran Muffins

See Raisin Bran Muffins on Key Ingredient.


Jellybeans said...

I'm curious, why is it that you increase the temperature from 380 to 400? Teach me things sunshine mom! :)

Sunshine Mom said...

:) Well, Alton says that the burst of heat from the temp increase creates a bigger muffin top. They poof up a bit more and you don't get flat muffins. Give it a try! And I'll edit the post to include this info. :) Thanks, Jellybeans!

laceylady said...

I made these and they are really good. I also made your banana bread recipe and poured it into muffin cups and it is also good, but I do like the raisin bran muffins better.
Thanks for the great recipes and instructions!!