Raisin Bran Muffins

Getting the hubby to eat right, has been a struggle. He can skip a meal and feel fine, and he can eat endless amounts of fast food and not gain a pound. In his rush to get to work, he misses breakfast quite often. Then I found "Raisin Bran Muffins" on Joy the Baker's Blog. They were a Huge hit. He's been taking two each morning for breakfast.

The recipe is below, taken straight from Joy's blog. Check it out, there's great pictures and an even greater description. She mentions the dough can be left in the fridge up to the week, and gets better over time. I left mine for two days. I planned on freezing them, but they've been going so fast.




Raisin Bran Muffins (makes about 20 to 24 muffins)

• 1/2 of a 15oz box of Raisin Bran Cereal
• 1/2 teaspoon salt
• 2 1/2 cups flour
• 1/2 cup vegetable oil
• 1/3 cup brown sugar
• 2/3 cups granulated sugar
• 2 eggs, lightly beaten
• 1 teaspoon vanilla extract
• 3/4 teaspoon baking soda
• 2 cups buttermilk

Directions

1. In a large bowl mix together Raisin Bran, flour, salt, sugars and baking soda.
2. In a medium sized bowl, whisk together oil, eggs, vanilla extract and buttermilk.
3. Whisk the wet ingredients into the dry ingredients. If you plan on baking the muffins right away, allow to sit on the counter for 45 minutes before baking. This will allow the cereal to soften.
4. If you’d like to bake the muffins throughout the week, place the batter in an airtight container and store in the fridge. Scoop into lined muffins pans when ready to bake. Sprinkle with a spoonful of granulated sugar if desired.
5. Bake at 375 degrees for 15 to 20 minutes, or until a skewer inserted in the center comes out clean.