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.
I just made these, they really are moist and amazing. I made them exactly how you wrote the recipe. No problem, perfection. Thank you for sharing the recipe. This recipe reminds me of the bran muffins I had years ago when I was in the hospital after delivering my baby. That was the only bran muffin I thought was truly moist and tasty until now. Great recipe.
The muffins were delicious! Baked 6 tonight and we each ate 3. I used sugar in the raw on top for some crunch verses regular sugar. After seeing a “Joy the Baker” recipe, that was the one I wanted to use. Thank you for all your great recipes.
Wow, here is my Six-Week Bran Muffin recipe, cut in half. Made these for years, and true to the name, the batter is good for six weeks in the fridge,
I am so happy to find this recipe. My mom used to make these when I was a kid and I loved them. Now I make them for my kids and they love them, too. I find, though, every time I make it that I have to add at least another cup of liquid to get the right consistency. The flour plus the cereal is just too much dry for the wet, the way this recipe is written. OP, have you tested this to be sure you transcribed the measurements correctly? Either way, thanks for sharing.
I can sympathize, Joy. I was a bran muffin in sixth grade, too. :)
Cathy in Little Rock
Could you post how much 1/2 box of 15 oz. cereal would be in cups? Bought mine @ Sam’s club & have thrown out the box:(.
Cant wait to try these!
Thanks in advance,
I used four cups; worked perfectly.
Joy,Happy to meet you.
Sure seems you have great support with this recipe for the confidence expressed is certainly reassuring. Have reached goldem years now at 85 and am alone . Just wanted to let you know how much I appreciate your contribution with the raisin brand muffins. Old men aren’t usually good cooks though you permit others success with this presentation. Have been conscience of the whole wheat/flax seed addition. This is a Tokay of the vine. Thanks
I was looking for a way to use up cereal
I also like the use of bran. I’m gonna replace buttermilk with milk and Greek yogurt for the same tang and some protein
I think whole wheat flour can be used for 1/2 the reg. flour
I’m a lowfat healthy chef just looking at a great formula with added health!!