raisin bran muffins

One of the only things I remember baking with my mom when I was growing up is bran muffins (and cupcakes from Betty Crocker cake mix).  I don’t know why but I suddenly really wanted to make those exact same muffins but had no recipe. All I could remember was that we used Kellogg’s All-Bran cereal.  I figured my mom must’ve just clipped a recipe off the back of a cereal box and lo and behold, I found “the Original All-Bran muffins: the treat that started it all!” recipe online.

Anyway, I didn’t end up making the exact muffins I was daydreaming of ‘cus Rock wanted raisins in them and he wanted them to be a bit healthier.  Since I love him, I said OOOOK.  So I adapted this from the “Original” recipe which now I can sleep well at night knowing that it’s just a click away on the internet.  These raisin-ier and slightly healthier muffins turned out great and they still brought me back to my childhood.

2 cups All-Bran original cereal  /  1 and 1/4 cups milk  /  1 egg  /  1/4 cup grapeseed oil  /  1 and 1/4 cups all-purpose flour  /  1 cup whole wheat flour  /  1/2 cup coconut palm sugar (or regular granulated sugar)  /  1/2 cup raisins  /  1 tbsp baking powder  /  1/4 tsp salt  /  2 tbsp ground flax seed (optional)

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Preheat the oven to 400F.  In a large mixing bowl, mix together the cereal and the milk and let the cereal soften up for a couple of minutes.  In a medium size bowl, combine the all-purpose flour, whole wheat flour, sugar, flax seed, baking powder, salt and raisins.  Now to the cereal-milk mixture, beat in the oil and the egg.

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Next, stir the dry ingredients into the wet ingredients and mix just until combined (don’t over-mix).  Using just a regular spoon, portion out into 12 paper liner-lined muffin cups.  Bake for 20 minutes.

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Let them cool for about 10 minutes and then eat while warm!  Although like every time we make muffins, we let them cool for about 1 minute before taking a bite.

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