Raisin Bran Muffins

When I was growing up, my favorite breakfast was muffins.  My mother made Ralston muffins (remember Ralston hot cereal?), blueberry muffins, Cream of Wheat muffins, and these Raisin Bran Muffins.  

I'm thinking the recipes for the cereal muffins must have been on the side of the boxes.  It didn't matter to me - I loved them and thought they were a real treat.

I finally found this Raisin Bran muffin recipe and it tastes just like the ones my mother used to make.

I'll admit to my mother spoiling me a bit.  I was the baby and by the time my sisters left home, my parents fell back exhausted into a chair and said "whatever....do what you want, we trust you."  

Probably not the best tactic to take with a sixteen-year-old kid, but I don't think I let them down.  It made me quite the independent person and that did come in handy later on in life.

Anyway, these Raisin Bran Muffins bring back a lot of good memories and I'm really glad to have found the recipe again.  They're tender and not overly sweet.

I love the texture of the bran flakes and the dots of raisins (although I'm thinking Kellogg's is skimping on the raisins these days).

It almost feels like I'm eating something healthy!

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Raisin Bran Muffins

Yield: 8 muffins

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yummm.  I love these muffins - takes me back to my childhood!  Tender and not overly sweet.  Best after cooled.

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Ingredients

• 2 C Raisin Bran, (I like Kellogg's)
• ¼ C milk
• 1 egg
• ¼ C shortening, melted and cooled
• ½ teaspoon vanilla
• 1 C flour
• 2 ½ teaspoon baking powder
• ¼ teaspoon salt
• ¼ C sugar, , plus enough to sprinkle on the top

Instructions

1. Preheat the oven to 400 degrees.  Mix together the Raisin Bran, milk, egg, shortening and vanilla.  
2. Sift the flour, baking powder, salt and ¼ C sugar together, then stir into the Raisin Bran mixture by hand.  Stir just until combined, or the muffins will be tough. (The batter is very thick.)
3. Fill greased muffin pans (I used cupcake papers) ¾ full and sprinkle the tops of the uncooked muffins lightly with sugar.  
4. Bake for 20-25 minutes. Check at 20 minutes and remove when a toothpick comes out clean.

Notes

Tips and Stuff:

Some people like to add a touch of cinnamon to the batter.

I added about a tablespoon more sugar to the batter because I wanted them slightly sweeter.

Best after completely cooled, in my humble opinion.

Mine were done at about 20 minutes.

Nutrition Information:

Yield: 8 Serving Size: 1 muffin
Amount Per Serving: Calories: 200Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 27mgSodium: 363mgCarbohydrates: 30gFiber: 2gSugar: 11gProtein: 4g