Raisin Bran Muffins

🧂 Ingredients

• 2 cups Raisin Bran
• 1 cup milk
• 1 large egg

  (beaten, at room temperature)
• ¼ cup unsalted butter

  (melted and cooled - or use cooking oil)
• 1 cup all-purpose flour
• 2 ½ teaspoon baking powder
• ¼ cup sugar
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ teaspoon ground cinnamon

  (optional)

Instructions

• 1 Preheat your oven to 350℉ (175℃) and line a muffin tin with paper muffin liners
  or coat with non-stick cooking spray.
• 2 In a large mixing bowl, combine the dry ingredients, including 1 cup all-purpose
  flour, 2 ½ teaspoon baking powder, ½ teaspoon salt, ¼ cup sugar, and ½ teaspoon
  ground cinnamon.
• 3 Make a well in the center of the dry ingredients and add the cooled, melted ¼
  cup unsalted butter, 1 cup milk, 1 large egg, and 1 teaspoon vanilla extract.
• 4 Mix the ingredients just enough to incorporate the dry flour into the wet
  ingredients.
• 5 Add the 2 cups Raisin Bran cereal, stir to combine. Allow the muffin batter to
  sit for up to 45 minutes if you want the bran flakes to take on the moisture
  from the batter. *These muffins are the only time I will ever argue that soggy
  cereal is best!
• 6 Portion the muffin batter out into your prepared muffin tin, filling each muffin
  liner between ¾ and full. Bake at 350℉ (175℃) for 16-18 minutes or until an
  inserted toothpick comes out clean.
• 7 Remove the baked muffins and allow to cool in the muffin pan for 10 minutes.
  Serve warm for best results.

Nutrition Info