Last week I bough a box of Raisin Bran cereal. We ate through half the box right away and then let the remainder of the cereal sit in the box on the shelf in the kitchen pantry. Then, the other day, I came across a recipe for a good looking bran muffin, that, get this, uses a half of a box of Raisin Bran cereal. Bingo. I made the decision right there to make this muffin.
So glad I did.
I have one of those jumbo cupcake pans (holds 6 cupcakes) that I bought for a special project and have only used once. It became the perfect tool for this bran muffin recipe. I made the recipe and baked the 6 jumbo muffins and had enough batter to make 12 regular-sized muffins too. This recipe makes a lot of muffins. You’ll be glad it does because after you taste one, you’ll know you’ll need more.
Somethings I learned from making this recipe:
- She says to mix the cereal with the dry ingredients, but I mashed the cereal up as I mixed it together with the flour mixture. I didn’t want to get big pieces of soggy bran flakes in my muffin. I love the texture of this muffin with the crushed cereal. It’s not too lumpy, but makes it hearty and fulfilling.
- It’s a moist, but not too wet muffin that doesn’t need any butter. And, it’s perfect for the mom-on-th- go who somehow seems to get her kids fed in the morning, but neglects to feed herself. Joy the Baker says you can keep the batter in the fridge for days and just make as many muffins that you need that morning. I made them all and haven’t had a problem eating them all before they spoil! In fact, I think they taste better the second and even third day after baking.
- Don’t skip the 45 minute waiting period before you cook the muffins. I was tempted. It was late, I was hungry, I wanted to go to bed. Probably more about me wanting to go to bed than being hungry; but having to wait 45 minutes between the time you mix the batter and when you can put the pans in the oven seemed extreme. The batter is very runny when you mix the dry and wet ingredients. After sitting for 45 minutes, it thickens to a typical muffin or cake batter consistency.
- Next time I think I’ll add a cup of raisins. Although there are “two scoops of raisins in every,” …. you know the jingle … I still wanted just a few more in each muffin.
This muffin is excellent in every way. It’s a keeper recipe for sure and I’ll be making it again. I will, however, also be looking for an alternative to using the sugary cereal. I think this muffin has the possibility to be made into a healthier version that uses less sugar.
Let me know if you make these and if they turn out as good as the ones I had.
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