Easy to make using a popular bran cereal. Substitute your favorite fruits and mix-ins to make it your own.
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
Author Ina Garten
2 large eggs
1 1/2 cups raisin bran cereal
1 1/2 cups almond milk
1/4cup vegetable oil(can use canola oil)
1small granny smith applepeeled and finely chopped
1cup fresh cranberrieschopped, optional
1cup pecanstoasted and finely chopped
2 1/2cupsall purpose flour
1 cup sugar
2 1/2teaspoonsbaking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
Preheat oven to 350 degrees. Place muffin liners into a muffin tin and spray the liners with a little nonstick cooking spray. Set aside. This makes 15-18 large muffins or 60-70 mini muffins. Or one tray of each (which is what I did) If making mini muffins, spray the tin with vegetable spray.
In a large bowl, lightly beat the eggs. Stir in cereal, almond milk, oil and vanilla. Let stand 10 minutes; stir to break up cereal.
Meanwhile, place pecans on a baking sheet and toast them for 10 minutes, until crisp and fragrant. Remove from oven and roughly chop them. Set aside.
While pecans are toasting, peel the apple and dice it into very small pieces. Chop the cranberries. When pecans are toasted, roughly chop them and add the nuts and chopped fruit into the cereal mix. Stir until blended.
In a medium bowl whisk together the flour, baking powder, baking soda, sugar,cinnamon, cardamom, allspice and salt.
Add the dry ingredients to the wet ingredients and stir until just combined.
Spoon evenly into muffin tins and bake. For regular sized muffins - bake 20-25 minutes. For mini muffins, bake 12-15 minutes or until a cake tester comes out clean. Remove from pan and cool on a rack before serving.