Wednesday, May 13, 2009

Raisin Bran Muffins

I was motivated to make these when raisin bran went on sale at my grocer for $1/box! These are great to have on hand for quick breakfasts and snacks. The recipe makes about 4 dozen muffins. If you don't need that many at once, keep the batter in the fridge in an airtight container for up to 4 weeks so you can make a fresh batch whenever you need them. You can also bake them and then store in the freezer.

Wow, what versatility!

First, pour the cereal into a very large mixing bowl, and cover with the buttermilk. (It's ok if this bowl is not compatible with your mixer - you'll never need to put it there.) Let this get nice and soaked while you put the rest of the batter together.

This looks like a bowl of cereal for Paul Bunyan!

While the cereal soaks, combine the sugar, eggs, vanilla and applesauce (or yogurt) in a mixing bowl and beat well.

Next, add the dry ingredients and mix just until combined. Then add this batter to the cereal, and mix well by hand.

That's a big bowl of batter! Line your muffin pans with paper cups, or spray with nonstick spray, and fill with batter. Bake until golden brown then cool on wire racks. Remember this tip to ensure muffins won't stick!

Head on over to Ingredient Spotlight and What's Cooking Wednesdays for more ideas!

Raisin Bran Muffins

1 - 15 oz box Raisin Bran cereal
1 quart buttermilk
3 cups sugar
1 cup applesauce OR plain yogurt
2 Tbsp. vanilla
4 eggs
5 cups flour
5 tsp. baking soda
2 tsp. salt
1 Tbsp. pumpkin pie spice

Pour the cereal in a large mixing bowl and cover with buttermilk. In another large bowl, combine the sugar, applesauce, vanilla and eggs and beat well. Add the rest of the dry ingredients and mix until combined. Add this batter to the soaking cereal and stir by hand until well incorporated.

Fill muffin cups and bake at 400 for 15-20 minutes or until golden brown. Cool on a wire rack.

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