Favorite Recipes of Maverick Swaniel Harrienger











{June 29, 2013}   Raisin-Bran Muffins (Everyday Food: Fresh Flavor Fast [2010])

1.5 cups raisin bran cereal

.75 cup milk

.5 whole wheat flour

.5 cup all purpose flour

2 teaspoons baking powder

.5 teaspoon ground cinnamon

.25 teaspoon salt

.25 cups cup vegetable oil (safflower)

1 lightly beaten large egg

.25 cup packed dark brown sugar

  1. Preheat oven to 400 degrees F.  Line 6 cups of a standard muffin tin with paper lines. In a bowl, combine cereal with milk; let stand until softened (5 m).  In another bowl, whisk together both flours, baking powder, cinnamon, and salt.  Stir oil, egg, and brown sugar into cereal mix, then fold in flour mix.
  2. Divide batter evenly among lined cups.  Bake, rotating tin halfway though, until golden brown and cake tester inserted into centers comes out (20-25 m).
  3. Cool in tin 5 m, then turn out muffins onto wire rack to cool completely.  Serve warm or at room temperature.
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