Ingredients:

  • 2 cups Raisin Bran Cereal (plain flakes)
  • 1 1/2 cups Whole Milk (or buttermilk)
  • 2 Large Eggs, lightly beaten
  • 1/2 cup Neutral Oil (e.g., Canola)
  • 1 teaspoon Vanilla Extract
  • 1 3/4 cups All-Purpose (Plain) Flour
  • 3/4 cup Granulated Sugar
  • 1/4 cup Light Brown Sugar, packed
  • 1 Tablespoon Baking Powder
  • 1/2 teaspoon Salt (Fine Sea Salt)
  • 1/2 teaspoon Ground Cinnamon (Optional)

Instructions:

  1. Hydrate the Bran: In a large bowl, combine the Raisin Bran cereal and the milk. Stir once and set aside for a minimum of 30 minutes (or preferably overnight in the refrigerator). The bran should swell significantly and soften the texture.
  2. Preheat and Prepare: Preheat oven to 200°C (400°F). Line the 12-cup muffin tin with paper liners or grease thoroughly.
  3. Combine Wet Ingredients: Add the lightly beaten eggs, oil, and vanilla extract directly into the soaked bran mixture. Whisk gently until just combined.
  4. Whisk Dry Ingredients: In a second large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, salt, and cinnamon (if using). Ensure there are no clumps of baking powder.
  5. Combine Wet and Dry: Pour the wet ingredients (the soaked bran mixture) into the bowl of dry ingredients.
  6. Mix Gently: Using a rubber spatula, fold the ingredients together until just combined. Stop mixing as soon as you no longer see streaks of dry flour. Do not overmix; a few lumps are fine.
  7. Portion the Batter: Using an ice cream scoop, divide the batter evenly among the 12 prepared muffin cups, filling them nearly to the top.
  8. Bake: Place the tin in the preheated oven. Bake for 20–22 minutes until the tops are golden brown.
  9. Test for Doneness: The muffins are done when a skewer inserted into the centre comes out clean (or with just a few moist crumbs).
  10. Cool: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.