Tuesday, April 20, 2010

Our Daily Bread: Raisin Bran Muffins

Keeping to the “breakfast theme,” this is another delicious morning muffin recipe. One simple thing I like about this recipe is that is uses pantry items. We had recently purchased some raisin bran cereal and I was looking for a different way to serve it other than only in the bowl. I came across the recipe below while searching online.

Making use of what we have can sometimes be a challenge, and other times a treat! Either way, it is a wonderful opportunity to teach children a simple yet valuable lesson in the spirit of poverty. We may never experience third world hunger, but it is still never the less important to use up what we have! We can’t be wasteful simply because we have an abundance.

Raisin Bran Muffins
1 1/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
3 cups Raisin Bran
1 1/4 cups milk
1 egg
1/3 cup vegetable oil or shortening
1. Stir together flour, baking powder, salt and sugar. Set aside.

2. Measure KELLOGG'S Raisin Bran and milk into mixing bowl. Stir to combine. Let stand 1 to 2 minutes or until cereal softens. Add egg and vegetable oil. Beat well.

3. Add flour mixture to cereal mixture, stirring only until combined. Portion batter evenly into twelve 2 1/2-inch muffin pan cups coated with cooking spray.

4. Bake at 400° F for 25 minutes or until golden brown. Serve warm.


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  2. you are so good, Ann! I read the first paragraph and commented whilst laughing at the fact that only you would look for a second way to serve Raisin Bran...other than bowl and milk- and then I went back to study the recipe and read the second paragraph all about not being wasteful and I had to eat my tease! You are so good and inspiring. Simon might appreciate a purchase of Rice Krispies next time: in the bowl and then as rice krispy treats!