Do you want to include some healthier options into your diet, whether it be for breakfast or snacks? The raisin bran muffin recipes are the item that you should choose if given the choice. These muffins are sure to become everyone in your household’s favorite breakfast treat due to the abundance of sweet raisins and hearty grains that they contain.
In addition, raisin bran muffin recipes have the potential to be a time-honored breakfast confection that is cherished by people of all ages. When you first hear the terms “bran” and “raisin bran,” it’s possible that you won’t be familiar with their meanings. Therefore, there is no need for you to be concerned because I will easily explain everything to you about bran and raisin bran as you learn more about the exciting raisin bran muffins.
Are you aware that there are a few distinct variations of raisin bran muffins? No way, I’ll walk you through the various methods of preparation using the various components. Let’s get started it.
The tough outer layers of cereal grains are referred to as bran, which is also known as miller’s bran. It is made up of the pericarp and aleurone combined into one structure. The pedicel is included in the composition of corn (maize) bran (tip cap). It is an essential component of whole grains and is frequently created as a byproduct of the milling process during the production of refined grains. Along with the germ, it is an essential component of whole grains.
Cereal grains, such as rice, corn (maize), wheat, oats, barley, rye, and millet, all contain a component called bran. Bran is not confused with chaff, which is a more coarse and scaly material that surrounds the grain but does not form part of the grain itself and is indigestible to humans. Bran is a digestible part of the grain.
In addition to containing significant quantities of starch, protein, vitamins, and dietary minerals, bran is especially abundant in the dietary fiber and essential fatty acids that the body needs. Additionally, it is a source of phytic acid, which is an antinutrient that inhibits the body’s ability to absorb nutrients.
Because of the high amount of oil contained in bran, it is susceptible to rancidification, which is one of the reasons that it is typically separated from the grain before it is either stored or further processed. It is common practice to heat-treat bran in order to extend its shelf life.
The Raisin Bran
The popular cereal known as raisin bran is generally considered to be a more nutritious choice for breakfast. The combination of wholesome grains and chewy raisins makes for an excellent food choice. The majority of consumers consume raisin bran with milk.
Raisin bran is a versatile ingredient that can be used in a variety of baked goods and bread, including muffins, cookies, and bread. The combination of chewy raisins and crispy whole-grain flakes is the standout characteristic that contributes significantly to its endearing appeal.
Moist and Delicious Raisin Bran Muffin Recipes
As I mentioned earlier that there are many recipes related to raisin bran muffin so you will get to know about the gradually. Let’s dive into these delicious raisin bran muffin recipes.
Classic Raisin Bran Muffin
A muffin that has been made with Kellogg’s Raisin Bran or Post Raisin Bran cereal is referred to as a raisin bran muffin. There are additional companies that produce raisin bran cereal, such as Malt-o-Meal and Cascadian Farm. Additionally, there are additional varieties of raisin bran cereal, such as Raisin Bran Crunch and Raisin Nut Bran, that are equally as wonderful.
The preparation of these delicious muffins made with cereal is a breeze! It only takes a few minutes to make the batter, and then you can choose from several different levels of moistness for your cereal before baking it.
When it comes to baking muffins, you will need these specific ingredients:
These delicious muffins are made by combining a number of dry ingredients, including all-purpose flour, sugar, baking powder, salt, and cinnamon. You can use even more cinnamon if you like, or you can substitute a little bit of the cinnamon for allspice, which is a favorite spice in my house.
After the dry ingredients have been combined, the wet ingredients, which include milk, eggs, vanilla extract, and melted butter that has cooled, are added to create the basic muffin batter. It is common practice to substitute buttermilk (or a buttermilk substitute) for the milk because it imparts a tangy flavor to the dish.
Raisin Bran Cereal is the final ingredient, and it can either be baked to make the flakes a crispy component of the muffins, or it can be allowed to soak until it becomes a soggy component. After chilling the batter for an entire day, my loved ones can’t get enough of the muffins that are baked after the batter has already been brought together.
Some tasty ideas for stir-ins that you can try.
- Dehydrated fruits
- Apples that have been freshly sliced or grated.
- Nut pieces, such as chopped walnuts or almonds
- Or any of your favorite warm baking spices, such as ground cloves, mace, allspice, cardamom, and ginger powder).
- Alternate versions of the raisin bran muffins are simple to prepare with the following ingredients:
- Yogurt from Greece Reduce the amount of milk to a half cup, then add a half cup of Greek yogurt to the mixture
- Applesauce or mashed bananas can be used in place of the eggs, butter, or sugar in this recipe
- Reduce the amount of butter to half the amount, or 2 tablespoons, and add 2 tablespoons of applesauce or mashed bananas to the mixture
- You can substitute 14 cups of applesauce or mashed bananas for 1 egg in any recipe that calls for eggs
- Make it healthier by exchanging the 14 cups of sugar for 14 cups of applesauce or mashed bananas
How To Make Raisin Bran Muffins
Once you have gathered all of the necessary ingredients, baking the raisin bran muffins is a simple matter of following these steps:
- Prepare a temperature in your oven of 350 degrees Fahrenheit (175 degrees Celsius). Prepare a muffin tin by spraying it with non-stick cooking spray or lining the cups with paper muffin liners. * If you are going to let the batter sit for some time, which will cause the cereal to become soggy before baking, you might want to hold off on preheating the oven.
- After combining the dry ingredients (all-purpose flour, sugar, baking powder, salt, and cinnamon) in a large mixing bowl, create a well in the middle of the dry ingredients.
- The well should now be filled with the liquid ingredients, which include milk, butter that has been melted and allowed to cool, an egg, and vanilla extract. Just enough to get everything combined.
- Include the Raisin Bran cereal in the mix. After thoroughly combining the ingredients, stir the batter and, if desired, let it rest for up to half an hour before baking.
- Distribute the batter evenly among the paper muffin cups that are lined in your muffin tin. To make approximately 10 muffins, fill each muffin liner until it is three-quarters full.
- Bake at 350 degrees Fahrenheit (175 degrees Celsius) for 16 to 18 minutes, or until the muffins have a lightly golden color on top and a toothpick inserted into the center of the muffins comes out clean.
- Take the muffins out of the oven and leave them there to cool while you prepare the rest of the muffins. Wait approximately ten minutes for the dish to cool before serving it warm. After it has completely cooled, put it away.
Raisin bran muffins that have been baked and stored in an airtight container at room temperature for one to two days can be considered fresh. If you keep any leftover muffins in the refrigerator after the first two days, they will stay fresh for another 8 to 10 days after that.
Fresh muffins daily
The prepared batter for your mixed raisin bran muffins can be kept in the refrigerator for three to four days. Make freshly baked muffins every morning by placing a portion of the batter in a mug or ramekin and heating it for one minute in the microwave then enjoy this raisin bran muffin recipe.
Recipe of Classic Raisin Bran Muffin
- 2-cup Raisin Bran
- 1-cup milk
- (beaten, at room temperature)
- 1/4 cup unsalted butter (melted and cooled – or use cooking oil)
- 1-cup all-purpose flour
- baking powder
- 1/4 sugar
- 1 tsp vanilla
- 1/2 teaspoon ground cinnamon (optional)
- Preheat the oven to 350 degrees F (175 degrees C) and line a muffin tin with paper liners or non-stick cooking spray.
- Mix all-purpose flour, baking powder, salt, sugar, and cinnamon in a large bowl.
- In a well, add the cooled, melted butter, milk, egg, and vanilla extract.
- Just mix the dry flour with the wet ingredients.
- Stir in raisin bran cereal. If you want the bran flakes to absorb moisture, let the muffin batter sit for 45 minutes. Soggy cereal is best in these muffins!
- Fill each muffin liner 3/4 full with muffin batter. Bake for 16-18 minutes at 350°F (175°C) until a toothpick comes out clean.
- Remove the muffins from the pan and let them cool for 10 minutes. Best served warm.
Molasses Raisin Bran Muffins
These muffins are simple to make and make a healthy breakfast or afternoon tea because they are made with simple, wholesome ingredients. If you don’t think you’ll be able to finish them quickly, I love to make a batch and even freeze some.
The molasses gives these muffins their rich, deep color. Some of the sweetness and rich flavor are also contributed by it. Although I’ve had great success substituting date molasses and grape molasses for unsulphured molasses, you should get creative.
Although we prefer whole milk in our household, you can use any kind of milk in these muffins, including non-dairy varieties. Actually, the purpose is to add moisture and soften the bran cereal.
I haven’t tried flax, eggs, or egg substitutes, but I imagine they would all be effective. Please leave a comment if you give it a try!
I adore brown sugar, and it makes molasses, which is sweet but not quite sweet enough, taste even better. With the muffin and the harmony of the ingredients, the small amount of brown sugar works well. If you prefer, you can use cane sugar instead.
How monotonous is Bran Flakes? But if you add 4 cups of a box of bran flakes to a muffin recipe, something magical happens! In contrast to my usual practice of using plain old bran flakes, I have used Heritage Flakes, a blend of Kamut, Khorasan, Wheat, Oats, Spelt, Barley, Millet, and Quinoa flakes. It definitely worked, but because the flakes are heartier, the tops will have some texture (which I didn’t mind), so feel free to experiment with your preferred cereal.
To keep these light and fluffy, I’m using all-purpose flour, but you could certainly substitute half of it for spelled or whole wheat. However, with the bran flakes, I feel pretty confident using all-purpose.
Without the raisins, these muffins wouldn’t be called Raisin Bran Muffins, but hey, you do you, and feel free to substitute cranberries, currants, or even chocolate chips!
I’ll be the first to admit that I’ll do anything to give my children more fiber! So adding some flax seed is a great idea. Ensure that it is ground; do not use whole. Pro tip: To keep food fresh, store it in the refrigerator.
Don’t worry, I assure you that they don’t taste coconut-y; in fact, my oldest daughter, who DETESTS coconut, adores these muffins. However, you are free to substitute any other oil you like.
The specifics of the muffins, our leavening agents, and spices are in the add-ins:
salt, cinnamon, and baking soda
I sincerely hope you complete this final step and lightly brush the tops with some honey (or maple syrup). When you bite into the muffins, it adds a tiny bit of shine and a tiny bit of sweetness. Very good!
Method of Making
- Because they only require one bowl and bake quickly, I adore these muffins! They are frequently prepared the night before and available for breakfast. For a few reasons, you should make these in a certain order. Prior to combining our dry ingredients, we first need to give the bran cereal enough time to soak and soften. If coconut oil is being used, it is best to add it last so that it doesn’t re-solidify when mixed with cold milk. It is acceptable to combine different types of oils with wet ingredients.
- Combine the molasses, milk, eggs, and brown sugar in a sizable bowl.
- Bran cereal flakes should be added, and they should soak for at least five minutes.
- To your soaked bran mixture, add the following dry ingredients: flour, baking soda, cinnamon, salt, and flax seeds.
- Add your raisins and coconut oil last. Because of the bran cereal, the mixture will be runny and clumpy, but that’s okay.
- As soon as the food is done baking, it is immediately brushed with honey. Enjoy
Recipe of Molasses Rasin Bran Muffin
- Unsulphured molasses, 4 oz.
- 2 1/2 cups whole milk (any type), 20 oz*
- 2 large eggs*, whisked
- 1/2 cup packed brown sugar, 85 grams
- 4 cups Bran flakes
- 2 cups all-purpose flour, 256 grams
- baking soda
- 1/2 teaspoon cinnamon
- kosher salt
- 2 tablespoons ground flax (optional)
- 150g raisins
- 1/4 coconut oil, melted (or your oil of choice) 4 oz*
- 2 tablespoons honey for brushing tops
- Preheat oven to 375 degrees Fahrenheit with a rack in the center.
Spray or line muffin tins.
- Molasses, milk, eggs, and brown sugar in a large bowl. Mix well.
- Let your bran flakes soften for 5-10 minutes.
- Add your dry ingredients—flour, baking soda, cinnamon, salt, and flax seeds—next. Spatula-mix until just combined.
- Add coconut oil and raisins last.
- Overfill muffin tins. Mix your batter and add raisins and bran cereal to each cup. I fill it with a 1/4 cup.
- The muffins will rise and pillow but not spread if filled to the top.
Bake for 25–30 minutes until golden brown and the cake tester/skewer comes out clean.
- Brush honey on hot tops after baking.
- Cool on the cooling rack. Enjoy!
- Reheat after 3 or 7 days in the fridge or sealed container.
- This recipe works with any milk, including vegan alternatives.
- If you want a vegan muffin, use a flax egg or egg replacer. I haven’t tried it.
- If you prefer, add non-coconut oil to your wet ingredients.
Above all, these are the amazing recipes for a raisin bran muffin. I hope that you will definitely love it. Try also another amazing recipe.