Monday, May 23, 2011

{Muffin Monday} Bran Me

I love that my girls love muffins as much as their momma.  I especially love that I can sneak healthy veggies and fruit into the muffins and no one is the wiser, wink wink! I really love that you can make this batter and keep it in the fridge for up to a week, and make a couple muffins at a time, or  make all of them and freeze!  If you want to add more fiber substitute Fiber One Flakes cold cereal and add your own raisins, or better yet dried cherries! Yum!! 

{photo credit:}

Raisin Bran Muffins
Recipe courtesy of Joy the Baker
     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.

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