Friday, August 24, 2012

Raisin Bran Muffins



Why I love this recipe: It's made with Raisin Bran cereal. The kind you buy when you start a new healthy eating food kick, then end up forgetting in the back of your cupboard a week later.

You can save leftover batter in an airtight container in the refrigerator for up to a week and the muffins taste even better after the batter has sat overnight!

You have the option of making fresh muffins any morning of the week, scoop into ramekin/mug and microwave for 1-2 minutes. I was skeptical when I first read this but it really does work. Of course it's not as good as baking them in a regular oven, but you can't beat being able to enjoy fresh muffins on a Monday morning.



Raisin Bran Muffins
Makes 12 | adapted from Pinch of Yum

1/2 cup oil
1 cup sugar (or use a mixture of brown sugar and white sugar)
2 eggs
1 tsp vanilla
2 cups buttermilk (or 1 cup milk and 1 cup yogurt)
4 cups Raisin Bran cereal
2 cups flour
1 tsp baking soda
1 tsp salt

1. Mix all the ingredits in the order listed.

2. Scoop into a lined muffin tin and bake at 375 degrees for 15-20 minutes, depending on pan size. (Do toothpick test to be sure they are done).


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