Imagine waking up to the aroma of freshly baked muffins, your taste buds tingling with anticipation of that perfect blend of sweetness and crunchiness. That’s what Kellogg’s Raisin Bran Muffins offer – a delightful treat packed with flavor and nutrients to kickstart your day.
As a passionate food enthusiast, I have always believed in the power of good food to uplift spirits and bring people together. And this recipe for Kellogg’s Raisin Bran Muffins is one that never fails to impress.
Let me walk you through the magic behind these Kellogg’s Raisin Bran Muffins. The Kellogg’s Raisin Bran cereal adds a unique texture and natural sweetness to the muffins.
Combining it with low-fat buttermilk not only enhances the richness but also adds a tangy twist. The all-purpose flour provides the perfect base for a fluffy and moist muffin, while the baking soda ensures a light and airy texture.
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Ingredients:
- All-purpose flour: Flour serves as the base of the muffin batter, providing structure and texture to the muffins.
- Kellogg’s Raisin Bran Cereal: Raisin Bran cereal adds both raisins and bran flakes to the muffins, providing texture, flavor, and extra nutrition. The raisins add sweetness and chewiness, while the bran flakes add fiber and a hearty texture.
- Salt: Salt enhances the flavor of the muffins and helps balance the sweetness. It also strengthens the gluten structure in the batter.
- Cinnamon: Cinnamon adds warmth and spice to the muffins, complementing the sweetness of the raisins and chocolate chips.
- Baking soda: Baking soda is a leavening agent that helps the muffins rise and become light and fluffy.
- Low-fat buttermilk: Buttermilk adds moisture and tanginess to the muffins. It also reacts with the baking soda to create carbon dioxide bubbles, which further leaven the muffins.
- Sugar: Sugar sweetens the muffins, balancing the flavors of the other ingredients. It also helps to tenderize the crumb and promote browning.
- Large eggs: Eggs act as a binding agent, helping to hold the muffin batter together. They also contribute moisture and richness to the muffins.
- Vegetable or canola oil: Oil adds moisture to the muffins and helps keep them tender. It also contributes to the richness of the batter.
- Semi-sweet mini chocolate morsels: Chocolate chips add pockets of sweetness and richness to the muffins, creating a delightful contrast with the chewy raisins and crunchy bran flakes.
Directions
Step 1:
In a very large mixing bowl, pour in the all-purpose flour and the Kellogg’s Raisin Bran Cereal.
Step 2:
Pour the low-fat buttermilk over the cereal and gently mix everything together using a spoon until well combined.
Step 3:
Stir the cereal mixture thoroughly to ensure the flakes are evenly distributed and broken up.
Step 4:
Using a large spoon, add in the salt, cinnamon, baking soda, sugar, beaten eggs, vegetable oil, and semi-sweet mini chocolate morsels. Mix all the ingredients together until they are fully incorporated.
Step 5:
Allow the mixture to sit for 20 minutes to let the flavors meld together, then give it another stir.
Step 6:
Preheat the oven to 375°F and prepare muffin tins by spraying them with baking spray to prevent sticking.
Step 7:
Fill each muffin tin about ¾ of the way full with the muffin batter, distributing it evenly among the tins.
Step 8:
Bake the muffins in the preheated oven for 14 minutes for mini-muffin size, 16 minutes for regular muffin size, or 18-20 minutes for jumbo size, or until they are golden brown and a toothpick inserted into the center comes out clean.
Step 9:
Once baked, remove the muffins from the oven and allow them to cool in the muffin tins for a few minutes before transferring them to a wire rack to cool completely.
Recipe Notes:
– Be sure to use large eggs for the best texture and rise in the muffins.
– If you prefer a healthier option, you can substitute the sugar with honey or maple syrup.
– For a nutty flavor, you can add chopped walnuts or pecans to the batter.
Recipe Variations:
– Replace the semi-sweet mini chocolate morsels with dried fruit such as cranberries or apricots for a fruity twist.
– Experiment with different spices like nutmeg or ginger for a more complex flavor profile.
– For a gluten-free version, use a gluten-free flour blend instead of all-purpose flour.
Equipment
- oven
- Mixing bowl
- muffin tins
Ingredients
- 5 cups all-purpose flour
- 1 box Kellogg’s Raisin Bran Cereal 16.6 oz
- 1 tsp salt
- 1 tsp ground cinnamon
- 5 tsp baking soda
- 1 quart low-fat buttermilk
- 3 cups granulated sugar
- 4 beaten eggs large
- 1 cup vegetable or canola oil
- 1 1/2 cup semi-sweet mini chocolate morsels
Instructions
Step 1:
- In a very large mixing bowl, pour in the all-purpose flour and the Kellogg’s Raisin Bran Cereal.
Step 2:
- Pour the low-fat buttermilk over the cereal and gently mix everything together using a spoon until well combined.
Step 3:
- Stir the cereal mixture thoroughly to ensure the flakes are evenly distributed and broken up.
Step 4:
- Using a large spoon, add in the salt, cinnamon, baking soda, sugar, beaten eggs, vegetable oil, and semi-sweet mini chocolate morsels. Mix all the ingredients together until they are fully incorporated.
Step 5:
- Allow the mixture to sit for 20 minutes to let the flavors meld together, then give it another stir.
Step 6:
- Preheat the oven to 375°F and prepare muffin tins by spraying them with baking spray to prevent sticking.
Step 7:
- Fill each muffin tin about ¾ of the way full with the muffin batter, distributing it evenly among the tins.
Step 8:
- Bake the muffins in the preheated oven for 14 minutes for mini-muffin size, 16 minutes for regular muffin size, or 18-20 minutes for jumbo size, or until they are golden brown and a toothpick inserted into the center comes out clean.
Step 9:
- Once baked, remove the muffins from the oven and allow them to cool in the muffin tins for a few minutes before transferring them to a wire rack to cool completely.
Notes
Nutrition
Frequently Asked Questions:
1. Can I use regular buttermilk instead of low-fat buttermilk?
Yes, you can use regular buttermilk without compromising the taste or texture of the muffins. The low-fat version is used to reduce the overall fat content of the recipe.
2. How can I store the Kellogg’s Raisin Bran Muffins?
To store the muffins, allow them to cool completely and then place them in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months for longer storage.
3. Can I omit the chocolate morsels from the recipe?
Absolutely! If you’re not a fan of chocolate, feel free to omit the chocolate morsels or replace them with your favorite mix-ins like nuts or dried fruit.
4. Is it necessary to preheat the oven before baking the muffins?
Preheating the oven is essential to ensure that the muffins bake evenly and rise properly. It also helps in achieving that perfect golden crust on the outside.
5. Can I use a different type of oil in place of vegetable or canola oil?
Yes, you can substitute vegetable or canola oil with melted butter, coconut oil, or even applesauce for a healthier option. Each alternative will impart a slightly different flavor to the muffins.
6. Do I need to soak the Kellogg’s Raisin Bran cereal before mixing it into the batter?
No, there’s no need to soak the cereal beforehand as it will soften during the baking process, adding a delightful chewiness to the muffins.
Conclusion:
In conclusion, Kellogg’s Raisin Bran Muffins stand out as a versatile and delicious breakfast option that caters to both your cravings and nutritional needs. By following this simple yet rewarding recipe, you can treat yourself and your loved ones to a flavorful morning indulgence.
Don’t be afraid to get creative with the ingredients and make these muffins your own. So, fire up your ovens, gather your baking essentials, and embark on a culinary journey filled with warmth and joy with Kellogg’s Raisin Bran Muffins.