I will admit it. Raisin Bran Muffins are my favorite muffins. I also like the idea that, while I am essentially eating cake for breakfast, there is fiber and a little bit of fruit mixed in! Since we are all dealing with what you can find in the store at any given moment, here are a few subs you can make. If you don’t have bran flakes cereal, you can use regular raising bran cereal. Also if you don’t have buttermilk, you can use 2 cups of milk with 1 tablespoon of white vinegar or lemon juice. Just mix the two together and let them rest on the counter for 5 minutes before using. If you don’t have raisins, try any other dried fruit….or chocolate chips!
You can make this recipe as you use it, but these muffins are also ideal for entertaining because you can make the batter the day before and store it i the refrigerator overnight!
Buttermilk Raisin Bran Muffins
1/2 cup oil
1 cup brown sugar, packed
2 teaspoons vanilla extract
2 cups buttermilk
4 cups bran flakes cereal
2 cups flour (I used 1 cup whole wheat and 1 cup all purpose)
2 teaspoons baking soda
1/2 teaspoon iodized salt
1 cup raisins
Preheat oven to 375 degrees. In a large bowl, whisk together oil, brown sugar, eggs, and vanilla. Add buttermilk and whisk until smooth. Add cereal, flour, baking soda, and salt. Use a spoon to stir until combined. Add raisins and stir again. Line muffin tin with paper liners. Fill 3/4 full. Bake for 12-15 minutes until the tops have risen and bounce back when touched. Let cool slightly before serving.
Makes 24 standard size muffins.
Note: You can also make this batter a day or 2 ahead of time and keep it in the fridge until you are ready to bake. Stir the batter before baking to redistribute the raisins.
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