What do you eat for breakfast? I could go two months straight eating my variety box of instant oatmeal every morning and then all of a sudden I get sick of it and need to mix it up. Well, I hit that wall this week so I made these muffins this morning. (You can find the recipe in my book.)
Not only are they moist and have a great bran taste, they freeze well! If you prefer to make a few fresh muffins at a time, this muffin batter keeps well in the refrigerator for several days!
If you make these muffins, be sure to use baking raisins, they’re plump and juicy and make a huge difference!
This is how I like to eat them. Warm with butter! How about you?
- 2 ¼ cups original All Bran cereal (not flakes)
- 2/3 cup boiling water
- 1 ½ cups buttermilk
- 2 eggs
- 1/3 cup canola oil
- 1 ¾ cups flour
- 1 cup plus 2 tablespoons sugar
- 1 ¾ teaspoons baking soda
- ½ teaspoon salt
- 1 cup baking raisins
- Preheat the oven to 350°F.
- In a small bowl, combine the bran cereal and water: set aside.
- In another small bowl, combine the buttermilk, eggs, and oil.
- In a large mixing bowl, combine the flour, sugar, baking soda, salt, and raisins.
- Fluff up the cereal mixture with a fork to break it up. Add the cereal mixture and the buttermilk mixture to the large mixing bowl. Stir until just combined. Do not over mix.
- Spray a muffin tin with nonstick spray. Pour ½ cup of batter into each muffin cup.
- Bake for 24-25 minutes or until an inserted toothpick comes out clean.
- Cool for 10 minutes in the muffin pan. Remove the muffins to a wire rack to cool.
Yield: 12 regular muffins
*This batter will keep for several days in the refrigerator if you want to make a few fresh muffins each day or freeze the cooled muffins up to 2 months.