So my roommate and I are leaving our apartment for summer in seven days time. It's going to be great to be home (and have more people to cook for!), but there's one problem: our apartment is full of food that must be consumed before we're gone for three months. What's a baker to do in this situation, you ask? Bake!
These muffins are pretty good - they aren't overly sweet, and they aren't excessively bran-y. And I'm rather pleased with myself with this one - I made some daring modifications to the recipe (like adding cinnamon), and it turned out to be a success!
Raisin Bran Muffins
Adapted from Kellogg's Bran Muffin recipe
(Don't tell Kellogg, but I used the store brand rather than theirs-shh! I feel like such a rebel...)
1 1/4 cups all-purpose flour
3 teaspoons baking powder
3/4 teaspoon salt
1/2 cup brown sugar
3/4 teaspoon cinnamon
3 cups raisin bran
1 1/4 milk (Can use fat-free for healthier option)
1 egg (Can use 2 egg whites for healthier option)
1/3 cup vegetable oil (Can use applesauce for healthier option)
1. Measure raisin bran and pour into a large mixing bowl. Crush it with hands so that the flakes are broken into small pieces. Add milk. Stir to combine. Let stand 1 to 2 minutes, until cereal softens.
2. Meanwhile in a separate bowl, stir together flour, baking powder, salt, brown sugar, and cinnamon.
3. Add egg and vegetable oil to milk mixture. Beat well.
4. Add flour mixture to cereal mixture, stirring only until combined. Spoon batter evenly into twelve 2 1/2-inch muffin pan cups coated with cooking spray. (The batter will be relatively thick)
5. Bake at 400