This muffin is bad meets good. Fried meets grilled. Donuts meet rice cakes. It’s chock full of raisins, wheat bran, and uses a minute amount of vegetable oil instead of butter. Use canola oil- its good for your heart. It’s not super sweet, so enjoy with some yogurt for breakfast or take them to go in the morning.
The best part of this muffin? You can mix up the batter ahead of time and store it in the fridge. Whenever you want muffins, pop a few in the oven.
Raisin Bran Muffins
makes about 20 muffins, courtesy joythebaker
7.5 oz Raisin Bran cereal (half a 15 oz box)
2 1/2 cups flour
1/3 cup brown sugar
2/3 cups granulated sugar
1/2 teaspoon salt
3/4 teaspoon baking soda
1/2 cup vegetable oil
2 eggs, lightly beaten
1 teaspoon vanilla extract
2 cups buttermilk
In a large bowl, mix together Raisin Bran, flour, salt, sugars and baking soda. Whisk together oil, eggs, vanilla extract and buttermilk.
Whisk the wet ingredients into the dry ingredients. If you plan on baking the muffins right away, allow to sit on the counter for 45 minutes before baking. If you’d like to bake the muffins throughout the week, place the batter in an airtight container and store in the fridge. Scoop into lined muffins pans when ready to bake. Sprinkle with granulated sugar if desired.
Bake at 375 degrees for 15 to 20 minutes, or until a skewer inserted in the center comes out clean.