Remember that time I had a blog? Yes - but just vaguely though, right? You can feel it coming back to you now. Oh yeah, themostcolorfulone, on food, family, and home, just like all those other blogs. What better way to move on from the last several months of life without the blog than...muffins? I can't think of one.
This is one of those recipes that I have seen on the side of the cereal box since the times when I actually sat at the breakfast table reading all sides of the cereal box. Twenty years later, it seemed time to try making Raisin Bran Cereal Muffins. I dressed up the side of the box recipe with a few extra spices and a sweet, nutty topping.
This recipe is a great base muffin mix, consider livening these muffins up with ripe banana or canned pumpkin.
Here's what you'll need...
1-1/4 cups milk
1/3 cup honey
1 teaspoon vanilla
1-3/4 flour
2 tablespoons sugar
1 teaspoon salt
1 teaspoon baking powder
1 egg
1/4 cup oil
1 tablespoon cinnamon
1 teaspoon cardamom
1/3 cup chopped pecans (or other chopped nuts)
1/4 cup oatmeal
1/3 cup brown sugar
This is one of those recipes that I have seen on the side of the cereal box since the times when I actually sat at the breakfast table reading all sides of the cereal box. Twenty years later, it seemed time to try making Raisin Bran Cereal Muffins. I dressed up the side of the box recipe with a few extra spices and a sweet, nutty topping.
This recipe is a great base muffin mix, consider livening these muffins up with ripe banana or canned pumpkin.
Here's what you'll need...
1-1/4 cups milk
1/3 cup honey
1 teaspoon vanilla
1-3/4 flour
2 tablespoons sugar
1 teaspoon salt
1 teaspoon baking powder
1 egg
1/4 cup oil
1 tablespoon cinnamon
1 teaspoon cardamom
1/3 cup chopped pecans (or other chopped nuts)
1/4 cup oatmeal
1/3 cup brown sugar
Let's get started...
1. Pre-heat the oven to 400 degrees.
1. Pre-heat the oven to 400 degrees.
2. Pour the milk, honey, and vanilla over the cereal and let soak until the cereal softens, about 3 to 5 minutes.
3. Combine your flour, sugar, salt, and baking powder in a large mixing bowl. Set aside.
3. Combine your flour, sugar, salt, and baking powder in a large mixing bowl. Set aside.
4. Beat egg and oil into the cereal mixture and add in the cinnamon and cardamom. Mix throughly
5. Combine the cereal and dry mixture and mix thoroughly. If mixture is too thick, add milk to thin.
6. Spoon batter into muffin cups.
7. Combine chopped pecans, oatmeal, and brown sugar.
6. Spoon batter into muffin cups.
7. Combine chopped pecans, oatmeal, and brown sugar.
8. Top each muffin generously with brown sugar mixture.
9. Bake for 20 minutes or until fork comes out clean of center muffin.
10. Serve warm or store in an airtight container.
I love cereal and I love muffins, so I am pretty pleased with myself on this one.I found some similar recipes that can be stored in the refrigerator as batter for several days. These sound like great make-ahead options for brunch or holiday breakfasts for a crowd.
Thanks for sticking with me. I appreciate you.
10. Serve warm or store in an airtight container.
I love cereal and I love muffins, so I am pretty pleased with myself on this one.I found some similar recipes that can be stored in the refrigerator as batter for several days. These sound like great make-ahead options for brunch or holiday breakfasts for a crowd.
Thanks for sticking with me. I appreciate you.
