Joy the Baker

Raisin Bran Muffins

April 14, 2010

Raisin Bran Muffins

If I were a bran muffin on a bakery display shelf…

Yes… I just said that.

If I were a bran muffin on a bakery display shelf I would probably have blueberry muffin envy.

Blueberry muffins are like the cute blonde girl next door.  The girl that every boy likes in the sixth grade.

Bran muffins are more like the girl in the sixth grade with frizzy bangs, big teeth, giant feet and loads of…. potential.  Seriously!  The last thing you want in the sixth grade is potential.  Lame.   (If you can’t already tell, I’ve painted a picture of my sixth grade self for you.  I was tragically hilarious and full of… stinkin’ potential.)

Blueberry muffins are like cupcakes.  With fruit.  For breakfast.

Bran muffins… have a great personality… if you know what I mean.

But these Raisin Bran Muffins?  They are sorta like a secret weapon.  Like the ugly duck turned swan.  Like the unfortunate looking sixth grader who got kinda cute in her late twenties.  So there!  Take that sixth grade blueberry muffin blonde!

Woooow.  I can’t believe I just wrote that.  Furthermore… I can’t believe you just read that.  Apologies and thanks.

Raisin Bran Muffins

Raisin Bran Muffins

There are two things that make this muffin a secret weapon.

One:  they’re made with Raisin Bran Cold Cereal.  Super easy.  Super yummy.

Two:  the batter can be made ahead and kept in your fridge for a week.  The best part is that the muffins are even better a few days after the batter is made.  Yum.  Fresh muffins every morning.  You win!

Raisin Bran Muffins

Raisin Bran Muffins

makes about 20 to 24 muffins

Print this Recipe!

1/2 of a 15oz box of Raisin Bran Cereal

1/2 teaspoon salt

2 1/2 cups flour

1/2 cup vegetable oil

1/3 cup brown sugar

2/3 cups granulated sugar

2 eggs, lightly beaten

1 teaspoon vanilla extract

3/4 teaspoon baking soda

2 cups buttermilk

In a large bowl mix together Raisin Bran, flour, salt, sugars and baking soda.

In a medium sized bowl, whisk together oil, eggs, vanilla extract and buttermilk.

Whisk the wet ingredients into the dry ingredients.  If you plan on baking the muffins right away, allow to sit on the counter for 45 minutes before baking.  This will allow the cereal to soften.

If you’d like to bake the muffins throughout the week, place the batter in an airtight container and store in the fridge.  Scoop into lined muffins pans when ready to bake.  Sprinkle with a spoonful of granulated sugar if desired.

Bake at 375 degrees for 15 to 20 minutes, or until a skewer inserted in the center comes out clean.


154 Comments Add A Comment

  • I just bought buttermilk this week after seeing this in Gourmet Today. Can’t wait to try it out!

  • As a former frizzy haired sixth grader who is now more than a little cute in my late 20s, I think these muffins sound like my cup of tea!

  • Cuz you eventually grow into those teeth. And then you have that great smile that blueberry muffin girl only wishes she had.

  • More power to the big teeth sixth graders full of potential!

  • I too was a 6th grade bran muffin and am now the mother of a 6th grade bran muffin – thanks for reminding me how unappealing potential is at that age. I’m going to stop going on and on about that. I’m also totally going to make these next week. What better to fortify her for a day in the trenches with all those blueberry muffins.

  • these muffins look delicious! i used to love Raisin Bran Cereal as a child! plus, i just love that you can keep the batter in the fridge!

  • Never heard of a muffin made with cereal! I’ll take your word!

  • If this is the same recipe that I have (and I’m not going to go double check, but I’m pretty sure it is), then the can be kept in the fridge for more than one week—more like three, four, or even five weeks. Not that it ever stays there that long…

    • yes… some recipes say that you can keep the batter in the fridge up tp six weeks… with all the milk and eggs though, that kinda weirds me out. if it doesn’t weird you you… go ahead and leave the batter longer than a week!

  • My partner loves bran cereals and muffins – I’ll need to have a go at making these for a surprise tasty breakfast thanks for the recipe =)

  • Yes, having worked at a cafe I can honestly say that the blueberry muffins were always the first to go, leaving me with cold leftover bran muffins to take home after closing.

    Now these are bran muffins I would be excited to bring home.

  • Very nice. I used to be addicted to the Raisin Bran Muffins they sold at Starbucks here in New Zealand. Looking forward to trying yours :)

  • Lovely indeed, potential eventually comes out, you just have to wait!

  • Hahaha! You just earned my first laugh of the day, I love this post. And it’s awesome that you can make them fresh every morning! Thanks for the recipe!

  • Wow..I absolutely love muffins + raisins!!!! Can’t believe I’m the 1st one to comment. U should definitely be on the Bake-Off next year Joy!! I’m excited for u, love ur blog.

  • Hi Joy!

    It’s me Christine, that annoying girl in the front row who kept snapping pictures of you at Surfas! :)… or :/

    Your 6th grade story was entertaining, now I can go to sleep feeling good.

    I’m curious! Who usually eats all your delicious baked goods?

    :)

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