Happy New Year! Can you believe how fast the year went? I sure can't! So, now it is the time for your New Year's resolutions. Do you have any? My New Year's resolution is to start going to the gym since I do have a lifetime membership, and build up some muscle! I could use a little bit more muscle on my bones.
Many New Year's resolutions are to start eating more healthy after all of the holiday eating that took place from October to December, so I baked up some healthy, hearty and delicious Raisin Bran cereal muffins which are perfect for breakfast or as a snack.
I happen to love eating Raisin Bran cereal for breakfast; the sugary, sweet and chewy raisins combined with the slightly sweetened crunchy bran flakes is a perfect and yummy combination. So, when I saw this bran muffin recipe over at Brown Eyed Baker, which included one of my favorite cereals, I was so excited to try it out! They turned out just as I expected! They are hearty and moist and have the perfect balance of sweetness in them. Be sure to give these a try whether you like Raisin Bran or not! I think you will be surprised! Plus, they are healthy so it's a great way to start your New Year's resolutions!
Raisin Bran Muffins: (Brown Eyed Baker) Yield: 12 muffins
-1 1/2 cups all-purpose flour
-1/2 teaspoon baking soda
-1/4 teaspoon salt
-1/3 cup sugar
-3 tablespoons light brown sugar
-2 1/2 cups Raisin Bran cereal
-1/3 cup vegetable oil
-1 1/4 cup buttermilk
-1/2 teaspoon vanilla extract
1. Preheat oven to 375 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.
2. In a large bowl whisk together the flour, baking soda, salt, and sugar. Stir in the cereal; set aside.
3. In a medium bowl, whisk together the oil, egg, buttermilk, and vanilla extract.
4. Pour the wet ingredients over the dry ingredients, and stir until completely combined. Allow the mixture to sit at room temperature for at least 45 minutes (this allows the cereal to soften in the batter). If you don't want to use it immediately, you can refrigerate in an airtight container for up to 3 days.
5. When ready to bake, divide the batter evenly between the 12 muffins tins. Sprinkle the tops with granulated sugar.
6. Bake for 15-20 minutes, or until a thin knife inserted in the center comes out clean. Store in an airtight container for up to two days, and then in the refrigerator for up to another week.