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All Reviews for Raisin Bran Muffins
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Gallery
Read the full recipe after the video.
Recipe Summary
prep: 10 mins
total: 40 mins
Yield: Makes 6
msledf_0107_raisinbran.jpg
Ingredients
Ingredient Checklist
1/4 cup vegetable oil, plus more for tin
1 1/2 cups raisin bran cereal
3/4 cup milk
1/2 cup whole-wheat flour (spooned and leveled)
1/2 cup all-purpose flour (spooned and leveled)
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 large egg, lightly beaten
1/4 cup packed dark-brown sugar
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 10 mins
total: 40 mins
Yield: Makes 6
msledf_0107_raisinbran.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 10 mins
total: 40 mins
Yield: Makes 6
Recipe Summary
prep: 10 mins
total: 40 mins
Yield: Makes 6
prep: 10 mins
total: 40 mins
prep:
10 mins
total:
40 mins
Yield: Makes 6
Makes 6
msledf_0107_raisinbran.jpg
msledf_0107_raisinbran.jpg
Ingredients
Ingredients
- 1/4 cup vegetable oil, plus more for tin
- 1 1/2 cups raisin bran cereal
- 3/4 cup milk
- 1/2 cup whole-wheat flour (spooned and leveled)
- 1/2 cup all-purpose flour (spooned and leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 large egg, lightly beaten
- 1/4 cup packed dark-brown sugar
Directions
Preheat oven to 400. Lightly oil a 6-cup standard muffin tin, or use paper liners. In a medium bowl, combine cereal and milk; let stand until softened, about 5 minutes. In a small bowl, whisk together flours, baking powder, cinnamon, and salt.
Stir oil, egg, and sugar into cereal mixture. Fold in flour mixture. Divide batter among cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in tin 5 minutes, then turn out onto a wire rack; let cool completely, or serve warm. Store up to 5 days at room temperature in a resealable plastic bag.
Reviews (13)
Add Rating & Review
354 Ratings
5 star values:
71
4 star values:
114
3 star values:
107
2 star values:
48
1 star values:
14
Load More Reviews
Reviews (13)
Add Rating & Review
354 Ratings
5 star values:
71
4 star values:
114
3 star values:
107
2 star values:
48
1 star values:
14
Add Rating & Review
354 Ratings
5 star values:
71
4 star values:
114
3 star values:
107
2 star values:
48
1 star values:
14
354 Ratings
5 star values:
71
4 star values:
114
3 star values:
107
2 star values:
48
1 star values:
14
354 Ratings
5 star values:
71
4 star values:
114
3 star values:
107
2 star values:
48
1 star values:
14
- 5 star values:
- 71
- 4 star values:
- 114
- 3 star values:
- 107
- 2 star values:
- 48
- 1 star values:
- 14
Martha Stewart Member
Rating: 5.0 stars
05/31/2020
Made this recipe for the first time and came out perfect and delicious. Not to sweet. I didn’t have whole wheat flour so instead used 1/4 cup regular flour + 1/4 cup organic integral oats. PERFECT!!!
Martha Stewart Member
Rating: 5 stars
04/11/2019
This recipe is AWESOME just the way it is, especially since I just got a new red 7 quart 1.3 horsepower KitchenAid Stand Mixer!!
Martha Stewart Member
Rating: 4 stars
09/25/2017
Well I have to say this is a great basic recipe. The first time I made these I didn't have whole wheat flour so I used an equal amount of white , I also didn't have brown sugar so I used a proper equivalent of molasses and the muffins looked beautiful when they were baked but tasted sort of dry.
The second time I made these muffins I had brown sugar and whole wheat flour to properly follow instructions but used part Raisin Bran cereal, part Special K vanilla almond cereal,, and Cranberry Almond Crunch cereal. Oh My goodness, what a lovely mix especially with the cranberries from the cereal.
Martha Stewart Member
Rating: Unrated
05/22/2017
I've been making these muffins now for about a month significant other takes them to work for his breakfast he loves them. I've added apple pie filling, bananas, pecans, currants, cherries, cranberries, and different dried fruit not all at the same time of course, and each time it taste a little different I get rave reviews he loves them. Thanks so much for the recipe it's wonderful.
Martha Stewart Member
Rating: 5 stars
03/27/2017
Dear Martha
I tried your Raisin Bran muffin and they are great and will make them again. They had better flavor than the ones I have made in the past.
Martha Stewart Member
Rating: Unrated
04/16/2013
i thought these were terrific. If you and your kids have been eating muffins that are more truly cake, you might not prefer these. most of my muffins come out pretty dense bc I prefer them more on the "healthy" side. Mine weren't too sweet bc I used Kashi raisin bran--the flakes aren't sweet, and the raisins aren't covered in sugar. All in all, i really enjoyed them and will definitely make them again!
Martha Stewart Member
Rating: Unrated
02/17/2013
There were very good. My only issue was she says to use a standard 6 cup pan. Either my pan isn't standard or I should have filled to overflowing cause I got 8 not 6 muffins. I would make again however!
Martha Stewart Member
Rating: Unrated
11/03/2012
These were very chewy and not from overmixing as I gently folded in ingredients. I used a ripe banana to give more moisture and choc chips on some of them. They are still on the table. This kids took a bite and said no thanks.
Martha Stewart Member
Rating: Unrated
09/29/2012
These muffins have a subtle, wholesome flavor. I substituted applesauce for the oil, and reduced the sugar a little. I also added walnuts as a topping. So yummy.
Martha Stewart Member
Rating: Unrated
09/02/2010
I watched the video and at the end, instructions are given on how to freeze the muffins and how to reheat them an how long they can be frozen.
Martha Stewart Member
Rating: Unrated
03/18/2009
Can I freeze them?
Martha Stewart Member
Rating: Unrated
09/24/2008
These muffins are a big hit in my home! I add dried cranberrys, chopped dates and chopped walnuts to the wet ingredients and about 1/2 tsp. pure vanilla for extra goodness. Sometimes I add chopped dried cherries also. These muffins are simple and have great flavor. Good any time; morning, noon or evening.
Martha Stewart Member
Rating: Unrated
09/12/2008
I made these muffins in a hurry this morning for my Mom who was coming over to watch my little ones. I can't begin to tell you how delicious they were. I didn't have Raisin Bran cereal. I used what I had on hand which was Fiber One Whole Grain Flakes with Honey clustered. I Only put in 1/2 the brown sugar called for and my family went nuts over them! Thanks for a great recipe that I'm adding to my muffin recipe collection.
Martha Stewart Member
Rating: Unrated
01/16/2008
My three-year-old son and I absolutely love to make these muffins. The ingredients are almost always on hand, they're simple to make and they bake quickly. They're just sweet enough that he thinks they're a treat and healthy enough to be breakfast. It's a rare week that we don't make a batch. I use what I consider to be a standard size muffin tin and I usually get 9-10 muffins per batch, or 7 standard muffins and 12 miniature muffins. This is easily my favorite recipe from Everyday Food.
Martha Stewart Member
Rating: 5.0 stars
05/31/2020
Made this recipe for the first time and came out perfect and delicious. Not to sweet. I didn’t have whole wheat flour so instead used 1/4 cup regular flour + 1/4 cup organic integral oats. PERFECT!!!
Rating: 5.0 stars
Rating: 5 stars
04/11/2019
This recipe is AWESOME just the way it is, especially since I just got a new red 7 quart 1.3 horsepower KitchenAid Stand Mixer!!
Rating: 5 stars
Rating: 4 stars
09/25/2017
Well I have to say this is a great basic recipe. The first time I made these I didn't have whole wheat flour so I used an equal amount of white , I also didn't have brown sugar so I used a proper equivalent of molasses and the muffins looked beautiful when they were baked but tasted sort of dry.
The second time I made these muffins I had brown sugar and whole wheat flour to properly follow instructions but used part Raisin Bran cereal, part Special K vanilla almond cereal,, and Cranberry Almond Crunch cereal. Oh My goodness, what a lovely mix especially with the cranberries from the cereal.
Rating: 4 stars
Rating: Unrated
05/22/2017
I've been making these muffins now for about a month significant other takes them to work for his breakfast he loves them. I've added apple pie filling, bananas, pecans, currants, cherries, cranberries, and different dried fruit not all at the same time of course, and each time it taste a little different I get rave reviews he loves them. Thanks so much for the recipe it's wonderful.
Rating: Unrated
Rating: 5 stars
03/27/2017
Dear Martha
I tried your Raisin Bran muffin and they are great and will make them again. They had better flavor than the ones I have made in the past.
Rating: Unrated
04/16/2013
i thought these were terrific. If you and your kids have been eating muffins that are more truly cake, you might not prefer these. most of my muffins come out pretty dense bc I prefer them more on the "healthy" side. Mine weren't too sweet bc I used Kashi raisin bran--the flakes aren't sweet, and the raisins aren't covered in sugar. All in all, i really enjoyed them and will definitely make them again!
Rating: Unrated
02/17/2013
There were very good. My only issue was she says to use a standard 6 cup pan. Either my pan isn't standard or I should have filled to overflowing cause I got 8 not 6 muffins. I would make again however!
Rating: Unrated
11/03/2012
These were very chewy and not from overmixing as I gently folded in ingredients. I used a ripe banana to give more moisture and choc chips on some of them. They are still on the table. This kids took a bite and said no thanks.
Rating: Unrated
09/29/2012
These muffins have a subtle, wholesome flavor. I substituted applesauce for the oil, and reduced the sugar a little. I also added walnuts as a topping. So yummy.
Rating: Unrated
09/02/2010
I watched the video and at the end, instructions are given on how to freeze the muffins and how to reheat them an how long they can be frozen.
Rating: Unrated
03/18/2009
Can I freeze them?
Rating: Unrated
09/24/2008
These muffins are a big hit in my home! I add dried cranberrys, chopped dates and chopped walnuts to the wet ingredients and about 1/2 tsp. pure vanilla for extra goodness. Sometimes I add chopped dried cherries also. These muffins are simple and have great flavor. Good any time; morning, noon or evening.
Rating: Unrated
09/12/2008
I made these muffins in a hurry this morning for my Mom who was coming over to watch my little ones. I can't begin to tell you how delicious they were. I didn't have Raisin Bran cereal. I used what I had on hand which was Fiber One Whole Grain Flakes with Honey clustered. I Only put in 1/2 the brown sugar called for and my family went nuts over them! Thanks for a great recipe that I'm adding to my muffin recipe collection.
Rating: Unrated
01/16/2008
My three-year-old son and I absolutely love to make these muffins. The ingredients are almost always on hand, they're simple to make and they bake quickly. They're just sweet enough that he thinks they're a treat and healthy enough to be breakfast. It's a rare week that we don't make a batch. I use what I consider to be a standard size muffin tin and I usually get 9-10 muffins per batch, or 7 standard muffins and 12 miniature muffins. This is easily my favorite recipe from Everyday Food.
All Reviews for Raisin Bran Muffins
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Raisin Bran Muffins
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
