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Raisin Bran Muffins

These moist and tender muffins combine Raisin Bran cereal, buttermilk, and common pantry staples for a quick and wholesome breakfast option.
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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1/2 cup neutral oil (like vegetable oil)
  • 2 cups buttermilk (or 1 1/2 cups milk and 1/2 cup plain yogurt) Substitute for buttermilk
Dry Ingredients
  • 4 cups Raisin Bran cereal Soak in the wet mixture
  • 1 cup sugar
  • 2 ea eggs Large eggs preferred
  • 2 cups flour Measured by spooning into the cup
  • 2 teaspoons baking soda
  • 1 teaspoon salt

Method
 

Preparation
  1. Add the Raisin Bran, buttermilk, and oil to a bowl and stir.
  2. Let the mixture soak for 15-20 minutes.
  3. Mix in the sugar and eggs.
  4. Mix in the flour, baking soda, and salt.
  5. Spoon the batter into a muffin tin.
Baking
  1. Bake at 400 degrees F for 12-14 minutes for a regular muffin tin or about 18 minutes for a large muffin tin.
  2. Let the muffins cool for at least 10 minutes.
  3. Top with butter and honey before serving.

Notes

Serve warm with a pat of butter and a drizzle of honey. Pair with fresh fruit, yogurt, or cream cheese for a complete meal. Store muffins at room temperature in an airtight container for up to 2 days or refrigerate for up to 5 days. Freeze muffins for up to 3 months.