Delicious and Effective Crunchy Raisin Bran Muffins
Start your morning right with these **Delicious and Effective Crunchy Raisin Bran Muffins**, a wholesome yet indulgent breakfast treat that combines the nutty, hearty goodness of raisin bran cereal with the comforting sweetness of brown sugar and cinnamon. Perfectly moist and lightly crunchy, these muffins are made with a mix of whole wheat and all-purpose flour, while optional chopped walnuts add an irresistible texture. Quick to make with just 15 minutes of prep time, they’re ideal for busy mornings or meal prep, as they store beautifully for days or even months in the freezer. Whether served warm with a pat of butter or enjoyed on-the-go, these high-fiber muffins are the perfect balance of healthy and satisfying. Keywords: raisin bran muffins, crunchy muffins, healthy breakfast ideas, high-fiber snacks, meal prep muffins.
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Recipe Information
Ingredients
- 2 cups raisin bran cereal
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 0.5 cup granulated sugar
- 0.25 cup brown sugar
- 1.5 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 2 large eggs
- 1.5 cups milk
- 0.5 cup vegetable oil
- 1 teaspoon pure vanilla extract
- 0.5 cup chopped walnuts (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
In a large mixing bowl, combine raisin bran cereal, all-purpose flour, whole wheat flour, granulated sugar, brown sugar, baking soda, baking powder, ground cinnamon, and salt. Stir well to evenly distribute the dry ingredients.
In a separate medium bowl, whisk together the eggs, milk, vegetable oil, and pure vanilla extract until smooth.
Pour the wet ingredients into the bowl with the dry ingredients. Mix gently with a spatula until just combined. Be careful not to overmix; the batter should remain slightly lumpy.
If using, fold in the chopped walnuts for added texture and flavor.
Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm, or store in an airtight container at room temperature for up to 3 days. These muffins can also be frozen for up to 2 months.
Nutrition Facts
Calories |
3424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.4 g | 215% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 405 mg | 135% | |
| Sodium | 4272 mg | 186% | |
| Total Carbohydrate | 443.9 g | 161% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 192.8 g | ||
| Protein | 74.0 g | 148% | |
| Vitamin D | 6.1 mcg | 30% | |
| Calcium | 710 mg | 55% | |
| Iron | 53.0 mg | 294% | |
| Potassium | 2322 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
