Monday, September 3, 2012

Raisin Bran Muffins - September 3, 2012

I cannot tell the difference from one raisin bran cereal to another, but my husband is a connoisseur and will only eat the Kellogg's brand.  Maybe now that I have written this blog, I will remember that, but I have had difficulty in the past often buying the Post brand which sits in our cabinet going uneaten.  This time, I had just run out of muffins that I usually freeze and pull out for breakfast each morning, so I thought I could kill two birds with one stone.  I made a simple but healthy muffin that was great for breakfast.  I did add extra raisins to mine because one of John's complaints about the Post brand is too few raisins.  If I'd had dried apricots, I think they would have been even better.

Healthy Raisin Bran Muffins

1/4 c. vegetable oil

1 1/2 c. raisin bran cereal
3/4 c. milk
1/2 c. whole-wheat flour
1/2 c. all purpose flour
2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
1 egg, beaten
1/4 c. packed brown sugar
1/4 c. raisins or other dried fruit

Preheat oven to 400 degrees.  Place 6-8 paper liners in muffin pan as needed.  In a medium bowl, combine cereal and milk, let stand until softened, about 5 minutes.  In a small bowl, whisk together flours, powder, cinnamon and salt.  Stir oil, egg and sugar into cereal mixture.  Fold in flour mixture.  Pour batter into prepared cups. Bake until toothpick inserted in center comes out clean, 20-25 minutes.  Cool 5 minutes and serve.  Store in fridge 5 days or freezer for months in a zip lock freezer bag. 


  1. It's hard to imagine how you have time to be such an excellent cook and blog writer when you're always having to deal with that jerk husband of yours!

  2. It is a good thing that jerk husband of yours is so handsome. He looks like one of those guys who has been riding on his good looks for a while now.
    I hate buying cereal for Alice because there are too many choices and it takes me forever to find her choices which are as exacting as John's.