These Raisin Bran Muffins come from a cookbook called Kids Cooking: A Very Slightly Messy Manual, by Klutz Press. I received this book as a gift when I was about 10 years old. The book is obviously geared toward kids with recipes using basic ingredients ~ some with silly names or interesting concepts (for example Tuna Cones, i.e. tuna in an ice cream cone. Hmm...)
Anyway, these Raisin Bran Muffins were always a favorite and probably the most made recipe from that book. They taste just like you would expect - raisin bran in muffin form. I thought they would be a fun treat to make for Adam, only this time I decided to enhance the recipe with some vanilla, cinnamon and extra raisins. I had no idea how much he would love them! Adam is lukewarm about raisins alone, but the raisins in these muffins he loves. Go figure.
Raisin Bran Muffins
Yields 12 muffins
2 cups raisin bran cereal
3/4 cup all-purpose flour
1/2 cup white whole wheat flour
1/3 cup brown sugar
1/4 cup raisins
1 1/4 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 egg, lightly beaten
1 cup buttermilk
1/4 cup canola oil
1 teaspoon vanilla extract
- Preheat oven to 375 degrees. Line 12 muffin cups with paper liners. Set aside.
- In a large bowl, stir raisin brain cereal, flours, sugar, raisins, baking soda, cinnamon, and salt.
- Mix egg, buttermilk, oil and vanilla until combined. Add to the dry ingredients and fold gently until combined (do not over mix).
- Divide batter evenly among the muffin cups. Bake for 18-23 minutes, or until a toothpick inserted in the center comes out clean. Put muffins on a wire rack to cool completely.