Delicious and Effective Crunchy Raisin-Bran Muffins

“I altered a recipe from an "off-brand" bran cereal box. They were so tasty - just the right amount of sweetness and crunch - and they "worked" by that night! Using buttermilk* really made them light!”

Ingredients Nutrition

  • 34 cup bran flakes (crush in ziplock bag)
  • 2 tablespoons butter, melted
  • 14 cup brown sugar
  • 1 egg
  • 1 34 cups bran flakes
  • 1 cup buttermilk (lowfat or other)
  • 3 tablespoons vegetable oil (I used olive)
  • 1 cup flour (wheat or white or combo)
  • 13 cup packed brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 cup raisins (can use any dried fruit or fresh or frozen berries-drained)


  1. Makes 10- 12 muffins (2 1/2-inch) or 18 mini-muffins
  2. Preheat oven to 400 degrees F.
  3. Prepare muffin tins (grease or paper-line).
  4. Mix"Topping" ingredients- set aside.
  5. In medium bowl, beat egg lightly.
  6. Stir in cereal, buttermilk*, and oil Let rest 5 minutes- stir to break up cereal flakes
  7. In large bowl, combine flour, sugar, baking powder and cinnamon Add wet cereal mix to dry ingredients all at once Stir just to combine- batter will be thick Fold in raisins (or other fruit).
  8. Divide evenly in muffin tins (fill to brim for extra large tops).
  9. Sprinkle"topping" evenly on each muffin.
  10. Bake 20-25 minutes (if using mini-muffins- cook 10-15 minutes).
  11. *1 Tablespoon lemon juice or vinegar and enough milk to equal 1 cup may be substituted- let stand 5 minutes to"curdle".

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