If you're looking for a breakfast treat that's both nostalgic and nourishing, these Vintage Raisin Bran Muffins are just the ticket. They're easy to whip up and offer a satisfying blend of wholesome cereal with a hint of cinnamon spice. Perfect for a quick morning bite or a cozy afternoon snack.
Raisin Bran cereal forms the heart of these muffins, providing texture and natural sweetness. Milk is used to soften the cereal and bind the ingredients together. Vegetable oil adds moisture without overpowering the flavors. A single large egg helps to bind everything, giving structure to the muffins. Brown sugar contributes a deeper sweetness and complements the cinnamon. All-purpose flour provides the necessary structure, while baking soda and baking powder ensure the muffins rise beautifully. Salt enhances the flavors, and cinnamon adds a warm, spicy note. Finally, extra raisins are folded in for bursts of sweetness in every bite.
These muffins are delightful on their own but can be enhanced with a pat of butter or a drizzle of honey. Serve alongside a fruit salad for a refreshing contrast, or pair with a creamy Greek yogurt for a balanced breakfast.
First, preheat your oven to 375°F and prepare your muffin tin by lining it with paper liners. This ensures your muffins won't stick and makes for easy cleanup. In a large bowl, mix together the Raisin Bran cereal and milk. Let this sit for about 5 minutes. You want the cereal to soak up the milk and become soft, which will help it integrate smoothly into your batter.
Once your cereal is nicely soaked, add in the vegetable oil, egg, and brown sugar. Stir these together until everything is well combined. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. This ensures that the leavening agents are evenly distributed throughout the flour.
Gently fold the dry ingredients into the wet mixture. You don't want to over-mix here; just combine until you no longer see dry flour. Next, fold in the raisins. They'll distribute throughout the batter, ensuring a sweet bite in every muffin.
Divide the batter evenly among your muffin cups, filling each about three-quarters full. This allows room for the muffins to rise without spilling over. Pop them in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Once baked, let them cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
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