Raisin-Bran Muffins Recipe

Name: Raisin-Bran Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups raisin-bran cereal; 3/4 cup milk; 1/2 cup whole-wheat flour; 1/2 cup all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/4 cup vegetable oil, such as safflower; 1 large egg, lightly beaten; 1/4 cup packed dark-brown sugar

Servings: persons

1 1/2 cups raisin-bran cereal
3/4 cup milk
1/2 cup whole-wheat flour
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup vegetable oil, such as safflower
1 large egg, lightly beaten
1/4 cup packed dark-brown sugar

1
Preheat oven to 400F.
2
Line 6 cups of a standard muffin tin with paper liners.
3
In a bowl, combine cereal with milk; let stand until softened, about 5 minutes.
4
In another bowl, whisk together both flours, baking powder, cinnamon, and salt.
5
Stir oil, egg, and brown sugar into cereal mixture, then fold in flour mixture.
6
Divide batter evenly among lined cups.
7
Bake, rotating tin halfway through, until golden brown and a cake tester inserted into the centers comes out clean, 20 to 25 minutes.
8
Cool in tin 5 minutes, then turn out muffins onto a wire rack to cool completely.
9
Serve warm or at room temperature.
10
Muffins can be stored up to 3 days at room temperature, or frozen up to 3 months, in a large resealable plastic bag; thaw at room temperature and warm in the oven before serving.
11
A 2-inch ice-cream scoop with a release mechanism divides batter quickly and evenly.
12
Simply transfer one heaping scoopful from the mixing bowl into each muffin cup.

362

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 cups raisin-bran cereal, 3/4 cup milk, 1/2 cup whole-wheat flour, 1/2 cup all-purpose flour, and more.

Yes, Raisin-Bran Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raisin-Bran Muffins

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