Serves 12
33 min
Raisin Bran Muffins
Recipe GLPR50bb45b8b55a78
Wholesome raisin bran muffins made with buttermilk, eggs, and oil for a moist, tender crumb. Perfect for breakfast or brunch, these muffins can be baked fresh or prepared from refrigerated batter for quick microwaved servings. Top warm with butter and honey.
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Ingredients
2 cups all-purpose flour
4 cups Raisin Bran cereal
1 cup granulated sugar
2 teaspoons baking soda
1 teaspoon salt
2 large eggs
2 cups buttermilk
½ cup vegetable oil
butter, for topping
honey, for topping
Directions
Preheat oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or lightly grease.
In a large mixing bowl, whisk together flour, Raisin Bran cereal, sugar, baking soda, and salt until well combined.
In another bowl, crack eggs and beat lightly. Stir in buttermilk and vegetable oil until mixed.
Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix. The batter should be slightly lumpy.
Divide batter evenly among the 12 muffin cups, filling each about two-thirds full.
Bake at 400°F for 16–20 minutes, until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. (Standard muffins will bake closer to 16 minutes; large muffins may need 18–20 minutes.)
Remove from oven and let muffins cool in the tin for 10 minutes before turning out onto a wire rack.
Serve warm, topped with a pat of butter and a drizzle of honey.
Store leftover batter in an airtight container in the refrigerator for up to 5 days. To make an individual serving from chilled batter, scoop batter into a microwave-safe mug or ramekin and microwave on high for 60–90 seconds, until cooked through.
