Maple Raisin Bran Muffins

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.

Equipment

large mixing bowl
small bowl
12 count muffin tin, lightly coated with cooking spray
#20 scoop

Ingredients

2-1/2 cups raisin bran cereal
1-1/4 cups skim milk
1/3 cup maple syrup or honey
1-3/4 cups unbleached all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
2 tablespoons sugar
1 teaspoon ground cinnamon
1 egg
1/4 cup applesauce

Preparation

1. Preheat oven to 400º F.

2. 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.

3. In the small bowl, stir together the flour, baking powder, salt, sugar, and cinnamon.

4. Add the egg and applesauce to the cereal mixture and beat well. Fold in the flour mixture just until combined (don’t over mix). Scoop the batter into the prepared muffin tin.

5. Bake for 20 minutes or until lightly browned. Serve warm.