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.
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
makes about 20 to 24 muffins
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.