Ingredients:

  • 2 cups (120g) raisin bran cereal
  • 1 cup (240ml) buttermilk
  • 1/2 cup (115g) unsalted butter, melted
  • 1/2 cup (100g) brown sugar, packed
  • 1 large egg (50g)
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1/2 cup (75g) raisins

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a 12-cup standard muffin tin with paper liners.
  2. In a large bowl, combine 2 cups (120g) raisin bran cereal and 1 cup (240ml) buttermilk; let the mixture stand for 10 minutes to soften.
  3. In a separate medium bowl, whisk 1/2 cup (115g) melted unsalted butter and 1/2 cup (100g) packed brown sugar until smooth.
  4. Beat 1 large egg (50g) and 1 tsp (5ml) vanilla extract into the butter mixture until light and slightly frothy.
  5. Sift 1 1/2 cups (190g) all-purpose flour, 1 tsp (5g) baking soda, and 1/2 tsp (3g) salt directly into the soaked cereal mixture.
  6. Stir in the butter-egg mixture and 1/2 cup (75g) raisins, folding gently with a spatula just until no streaks of dry flour remain.
  7. Divide the batter evenly among the 12 liners.
  8. Bake for 15 to 18 minutes until the tops are mahogany-colored and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.