Really good Raisin Bran Muffins

The first time I ever tasted a raisin bran muffin – made from raisin bran cereal – was around 1980-something while visiting a friend’s daughter who lives in Auburn, California. Adena generously shared her recipe with me and it’s been a favorite ever since. One of the bonuses of this particular recipe is that it makes a large amount, which will keep in a plastic container in the refrigerator for up to 6 weeks so you can bake half a dozen or a dozen at a time as the mood hits you. I have both small muffin pans into which regular size cupcake liner fit, as well as the large muffin pans (which you can buy cupcake liners for too, now). I sometimes make half a dozen of the small muffins for us to enjoy for breakfast.  (I really do recommend keeping paper cupcake liners on hand for all your muffin recipes. Beats trying to dig them out of the muffin pans (PAM not-with-standing).

Well, a few years ago I rejoined weight watchers and began mulling over how to reduce the sugar and increase the fiber in this favorite recipe, without spoiling the flavor of the muffins. I finally came up with something that is very high in fiber and contains no granulated sugar – just Splenda – but I don’t have a substitute for a cup of cooking oil other than to suggest canola oil. And I can tell you, there are hundreds of raisin bran muffin recipes nowadays. I’ve tried a lot of them but always come back to Adena’s -Or rather my extrapolated version of Adena’s muffins.

Adena’s Refrigerator Bran Muffins

3 cups granulated sugar

5 cups white all purpose flour

5 tsp baking soda

2 tsp salt

1 box (15 oz) raisin bran cereal

Mix above ingredients in a large bowl and then add:

1 quart buttermilk

4 eggs, beaten

1 cup vegetable oil

Mix well and store in a covered container in the refrigerator. Use as desired; fill muffin cups 2/3 full.  Bake at 400 degrees 15 minutes. Do not restir batter as you use it. Batter will keep 6 weeks.

*Well, I have been adding raisins, chopped nuts, or dried cranberries to the original recipe for years. But this is the original as it was given to me.

Here’s my

Healthier Raisin Bran Muffin recipe:

3 cups sugar (1 cup of Splenda granulated, 1 ½ cups of Splenda brown sugar)

1 cup whole wheat flour

2 cups uncooked old fashioned rolled oats

1 cup wheat bran

1 cup white flour

5 tsp baking soda

2 tsp salt

1 box (15 oz) raisin bran cereal

Mix above ingredients in a large bowl and toss in anything else you want to add – like chopped walnuts or pecans, dried cranberries, a little orange zest.

Add

1 qt buttermilk

4 eggs, beaten

1 cup canola oil

Mix well and store in the refrigerator in a covered container. Do not re-stir as you are using it. By the way, sometimes I like to toss in a dollop of Grandma’s molasses -And a teaspoon  or two of vanilla extract doesn’t hurt either. You can see that the basic recipe is unchanged – I just fiddled with the sugar and flour.

Happy cooking!

Sandy

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2 responses to “Really good Raisin Bran Muffins

  1. The best information i have found exactly here. Keep going Thank you

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