Raise your hand if you like Raisin Bran!
Mmmk, not so much. Us normal individuals don’t care much for shrively grapes in our cereal.
However do not mind if I do– I’m going to be a raisin hypocrite today and tell you about how Raisin Bran changed my breakfast life– and I’m not speaking about the cereal category. I’m discussing these Raisin Bran muffins.
Let’s talk raisins.
Those difficult shrively grapes that we all know and do not enjoy and choose of our cereal? I do not understand how or why, but they end up being the most soft sweet nuggets of joy inside this pillowy bran muffin. It’s an overall raisin transformation and I luv it.
And did I mention you can keep this batter in the fridge and make a fresh-baked muffin every early morning of the week? You’re welcome.
Just plop some of that batter into a mug or ramekin. Microwave it for about a minute, top it with butter and honey, impulsively make and eat another one, and then go out the door with honey on your face.
Not like that’s taken place to me or anything.
This is a recipe for Raisin Bran Muffins from my very best pal. Perfect hot out of the oven with melted butter and honey.
- 1/2 cup oil
- 1 cup sugar
- 2 eggs
- 2 cup s buttermilk (sub 1 cup milk and 1 cup plain yogurt)
- 4 cup s Raisin Bran cereal
- 2 cup s flour
- 2 tsp baking soda
- 1 tsp salt
- Mix in order and bake in muffin tin at 400 degrees for 12-20 minutes, depending on pan size.
- Conserve leftover batter in the fridge. For individual servings, scoop into ramekin/mug and microwave for 1 minute.
- Classification: Breakfast
- Food: American
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It’s Monday. You are worthy of a wrongly large muffin with butter and honey.
Make them and end up being a raisin hypocrite with me?