so here's a really tasty morning treat. i happen to despise and i mean really, truly LOATHE soggy cereal so this was kind of difficult for me to make. but tom picked it out and we threw it together this morning. it took a little longer than i expected to get it all together but i think we can blame that on the morning "dumbness" and lack of caffeine. we did get the coffee finished in time to enjoy while the muffins baked away. and the heart tin? yeah, that's the only muffin tin i have. if anyone's interested i picked it up at michael's arts and crafts. they have a whole "creative" baking section with cool tins and cookie cutters and decorating things. it's just a little extra cute (or completely corny) detail that makes everything taste a little better in the morning. that and i always cook with love. (blugh! gag me, i know) but they were really good and i'd make them again in a HEART-beat. so punny. doh! (punny, again...)
from martha (of course) jan/feb 07
Raisin Bran Muffins
Prep: 10 minutes Total: 40 minutes
Ingredients
1/4 Cup vegetable oil, plus more for tin i used about 2T less of oil and replaced it with plain yogurt. this is a little "health" tip i picked up somewhere along the way. i've found that i can replace about 1/3 of any oil in any baked good with plain yogurt for a little bit healthier goodie without comprimising the taste or consistency. just something to try with your next batch of fudgey gooey brownies...
1 1/2 Cups raisin bran cereal
3/4 Cup milk skim
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 i ALWAYS use more than they say and it's still never enough for me. i put about double but if you like cinamin i'd say throw in a tablespoon. if a little is good, more is better, right?
1/4 Teaspoon salt i'd actually bump up the salt a tiny bit too. we ended up adding butter to the muffins as we ate them because they needed that extra flavor-enhancing effect that salt gives. maybe try a rounded 1/4t.
1 large egg, lightly beaten
1/4 cup packed dark-brown sugar i always use the splenda brown sugar which is 1/2 regular and 1/2 splenda. i like it fine and it has less calories.
Directions
1. Preheat oven to 400. Lightly oil or spray with pam or something 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 it gets so soggy and GROSS! this was so hard for me. my sister has trouble with wooden utensils and popsicle sticks and my problem is soggy cereal! i almost choke everytime i eat it because i try to scarf it down so fast! In a small bowl, whisk together flours, baking powder, cinnamon, and salt.
2. Stir oil, egg, and sugar into cereal mixture. Fold in flour mixture. Divide batter among cups (see left) see left shows this thing about using an icream scoop to measure out the batter. it's the kind where you push the button on the handle to "scoop" around the icecream blob so it all popps out cute and pretty. i have no idea if that explanation made sense but i know what i'm talking about. sometimes. Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes since my pan was flatter and wider it only took 17m. Cool in tin 5 minutes, then turn out onto a wire rack; let cool completely, or serve warm great with butter too! Store up to 5 days at room temperature in a resealable plastic bag.
so that's what we did. sorry for all the silly interjections but i'm pretty particular about my baking. tom will tell you. i make him remeasure flour and double check everything he does. it's unnecessary because he knows what he's doing (most of the time) but i'm just a paranoid control freak. you know me. keep eating breakfast!
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