Raisin Bran Cereal: The Best Recipe You Never Know

Here are the multiple recipes for raisin bran cereal.

The Tastiest Raisin Bran Muffins Forever - With Buttermilk

These raisin and bran buttermilk muffins are not only high in fiber, but they are also a great way to start your day. The following recipe is from the 2007 Dairy Calendar.

https://www.youtube.com/watch?v=SRU7rKmp6ag

Here are the delicious Raisin Bran Muffins, in this video.

Ingredients

- 2 cups (500 mL) bran cereal (Bran-All or 100% Bran)

- 1 1/2 teaspoons (375 mL) (375 mL) raisins

- 1 3/4 cups (425 mL) (425 mL) Soured milk* or buttermilk

- 1 to 2 cups (375 mL) (375 mL) universal flour

- 3 tsp (10 mL) (10 mL) baking soda

- 1 1/2 tsp (7 mL) (7 mL) cinnamon dust

- 1 teaspoon (2 mL) (2 mL) baking powder

- 1/2 teaspoon (2 mL) (2 mL) salt

- 1/3 cup (80 mL) (80 mL) brown sugar packed

- 1 egg

- 3 tablespoons (60 mL) (60 mL) melting butter

- 4 cups (60 mL) (60 mL) molasses

Instructions

- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Butter or line muffin tins with paper liners

- In a mixing dish, add bran cereal, raisins, & soured milk; set aside for 5 minutes. Mix all-purpose flour, cornflour, cinnamon, baking soda, and salt in a large mixing basin

- Incorporate the sugar, egg, butter, and molasses into the milk mixture. Pour over dry ingredients, stirring only until moistened

- Fill muffin tins halfway with batter. Bake for 25 minutes, or until the tops are firm to the touch

- Allow it cool in the pan for 5 minutes. Transfer to a cooling rack to cool entirely

- Sour milk or yogurt can be substituted for buttermilk. To produce sour milk, combine 1 cup (ml) milk with 1 tablespoon (15 mL) white vinegar

- For the daring, substitute dried cranberries and/or dry blueberries for half of the raisins. Mix in 1/2 teaspoon (2

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