Ingredients:

  • 3 cups (120g) raisin bran cereal flakes
  • 1 cup (240ml) full-fat buttermilk
  • 1/4 cup (60ml) vegetable oil
  • 1.5 cups (190g) all-purpose flour
  • 1/2 cup (100g) dark brown sugar, packed
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 large egg, room temperature
  • 1 tbsp molasses
  • 1 tsp vanilla extract

Instructions:

  1. In a large ceramic bowl, combine the raisin bran cereal, buttermilk, and oil. Stir gently until all flakes are coated. Let the mixture stand for 10 minutes to hydrate the bran until it becomes a thick, soft sludge.
  2. In a separate medium bowl, whisk together the flour, brown sugar, baking soda, salt, and cinnamon. Ensure all brown sugar clumps are broken down to prevent hollow pockets in the muffins.
  3. Whisk the room temperature egg, molasses, and vanilla extract into the soaked cereal mixture until fully incorporated.
  4. Gently fold the dry ingredients into the wet cereal mixture using a spatula until just combined. Do not overmix.
  5. Divide the batter into a greased or lined 12-cup muffin tin and bake at 375°F (190°C) for 20 minutes or until a toothpick inserted comes out clean.