Michael's favorite cereal is raisin bran and we always have a box or two in the pantry. This is a fun and tasty way to get some healthy bran and add a little variety to breakfast. I adapted this from an old recipe I've had for years that used oil as a binder. I substituted applesauce to lighten up the recipe yet still keep the muffins nice and moist. The maple syrup adds another layer of flavor, although you can certainly use honey as in the original recipe.
[Updated March 2012.]
Maple Raisin Bran Muffins
- large mixing bowl
- small bowl
- 12 count muffin tin, lightly coated with cooking spray
- #20 scoop
- 2½ cups raisin bran cereal
- 1¼ cups low-fat milk
- ⅓ cup maple syrup (or honey)
- 1¾ cups unbleached all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1 large egg
- ¼ cup applesauce
- cinnamon sugar mix
- Preheat oven to 400º F/200º C.
- In the large mixing bowl, combine raisin bran cereal, milk and honey. Let the mixture stand until the cereal softens, about 10 minutes or so. The mushier the better.
- In the small bowl, stir together the flour, baking powder, salt, sugar, and cinnamon.
- Add the egg and applesauce to the cereal mixture and beat well. Fold in the flour mixture just until combined, but don't over mix. Scoop the batter into the prepared muffin tin and sprinkle a little cinnamon sugar on the tops.
- Bake in the preheated oven until lightly browned, about 18 to 20 minutes. Remove from the muffin tin and allow to cool about 5 minutes. Serve warm.