RBA Branny Muffins (Raisin, Banana, Apple)
I came up with this recipe based on what my grandmother used to bake. I have to say these are absolutely positively yummy Deliciously moist, these muffins are actually good for you Using a high fiber raisin bran cereal as the base you can eat just one and reach your fiber intake for a whole day
I came up with this recipe based on what my grandmother used to bake. I have to say these are absolutely positively yummy Deliciously moist, these muffins are actually good for you Using a high fiber raisin bran cereal as the base you can eat just one and reach your fiber intake for a whole day
- 2 cups flour
- 1 tsp kosher salt
- 1 large egg lightly beaten
- 2 cups raisin bran low sugar type
- 1 cup applesauce no sugar added
- 1 large very ripe banana smooshed
- 1 cup 1% milk
- 6 sprays canola oil cooking spray
- 1 tbls baking powder
- .5 cup splenda brown sugar
- .5 cup splenda
- .25 tsp cinnamon
- .25 cup sugar crystals course style
- 4 cup measuring cup
- 1 large 6 muffin tin
- 1 large mixing spoon
- 1 large mixing bowl
- 1 large soup ladle
- Carbohydrate 82.6986225482703 g
- Cholesterol 35.25 mg
- Fat 1.32176333333333 g
- Fiber 2.44185840677222 g
- Protein 2.89030916666667 g
- Saturated Fat 0.33539375 g
- Serving Size 1 1 Serving (138g)
- Sodium 493.6221 mg
- Sugar 80.2567641414981 g
- Trans Fat 0.257798083333333 g
- Calories 333 calories
Step-by-step
- Pour the cereal into the 4C measuring cup and top with the milk. Add the egg, smooshed nanner and applesauce. Let this sloppy looking mess sit for an hour. Don't mix it, yet!
- Combine the flour, baking powder, salt, both Splendas and cimmaomanin in the mixing bowl with the mixing spoon. Go clean the bathroom. Before you get your cleaning supplies, preheat your oven to 350°F.
- By the time you get done (45 - 50 minutes), the cereal mix will be super soupy. Mix it with a fork until it looks disgusting. Pour the brown gushy mixture into the dry ingredients. Gently fold the ingredients until well combined and nothing looks dry or unattended.
- Spray the inside of the tin holes and the edges ... these puppies rise! Use the soup ladle to evenly distribute the mass into each tin. Sprinkle the tops with the sugar crystals. Bake for 25 - 27 minutes. DO NOT OVER BAKE ... they get rubbery and dry.
- Serve warm or nuked with a smattering of butter on each half ... if you love butter, it just makes the muffin even more luxurious ... this is the only fat in this batch of delishusness. There is a TON of fiber and good fruit carbs in these babies.
- Enjoy!
Throwing dry bran flakes straight into muffin batter yields a crumb with the structural integrity of gravel because high-fiber cereals require significant hydration time to soften properly. Letting the cereal, milk, egg, banana, and applesauce sit undisturbed for a full hour allows the starches to fully absorb the liquid components before flour ever enters the bowl. Skipping this resting phase means the cereal flakes will remain unyielding and sharp inside the baked good, creating an unpleasant textural contrast against the soft fruit purees. Patience during this initial hydration stage is the single most critical factor for achieving a uniform crumb structure.
Overmixing the batter once the wet and dry components finally meet will activate the gluten in the flour too aggressively, resulting in dense, rubbery tunnels throughout the interior. Fold the mixture gently with a spoon only until the white streaks of flour disappear, stopping immediately even if the batter appears slightly lumpy and unrefined. Incorporating heavy-handed stirring techniques because the mixture looks unpromising will destroy the aeration provided by the baking powder. Gentle handling guarantees that pockets of steam can expand properly during the first ten minutes in the oven.
Monitoring the bake time closely prevents the muffins from drying out completely, as high-fiber grain formulas lose moisture much faster than standard pastries. Pull the pan from the oven when a wooden toothpick inserted into the center emerges with a few moist crumbs attached, typically between 25 and 27 minutes at 350 degrees Fahrenheit. Leaving them in the oven for even three minutes past this window will transform the interior from tender to leathery because the continuous evaporation of fruit puree moisture sets the crumb too firmly. Cool the pans briefly on a wire rack before attempting extraction to prevent the fragile edges from tearing against the sprayed metal.
Storing leftovers in an airtight container at room temperature preserves their moisture for up to forty-eight hours, while longer storage requires wrapping individual units tightly in plastic and freezing them for up to two months. Reheating a frozen muffin takes roughly thirty seconds in a microwave on high power when split in half and dotted with a small pat of butter. This quick blast of heat restores the soft interior texture without making the outer crust soggy. Proper cooling prior to freezing prevents condensation from forming inside the wrapping, avoiding ice crystal damage that ruins the crumb.
