Deliciously Easy Raisin Bran Muffins

Entertaining in the morning can be tough and requires a little bit of planning on my part. I love hosting our monthly book club meeting though and try to make a yummy treat to go along with the coffee and discussion for our group.  I was excited to try the Raisin Bran Muffins that were featured in our weekly notebook on the Brown-Eyed Baker. I thought this morning playgroup would be the perfect occasion to try out the recipe.

The batter can be kept in the fridge for up to three days which makes it a perfect recipe for morning entertaining. I decided to buy the Raisin Bran with the granola clusters, substituted the vegetable oil with canola oil, made my buttermilk by souring up some milk that I had in the fridge, and gave them a little sprinkle of raw sugar to make a delicious topping before baking. They were perfection and everyone really enjoyed them! I will definitely be making these again, but next time I will go for the just bran flakes since one of my kiddos was weirded out by the raisins baked in…strange children, I know!

While I was busy baking in the kitchen, Emily was busy baking in her playroom. She served what could only be called the perfect mixture of food by a child. “For you, mama! It is a donut, french fry, cookie, pizza bowl.” I guess we all  have our favorites!

With less time spent baking in the morning, I will have more time to savor another stack of great reads from the library. Thanks to Brown-Eyed Baker for sharing a fun and delicious treat from her kitchen!

Published May 20, 2010 by:

Amy Allen Clark is the founder of You can read all about her here.

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