You can make about three batches of muffins from a regular-sized box of cereal, although cereal boxes seem to be getting thinner and thinner by the hour. I’ve been eager to try my hand at something like that. I have a bran muffin recipe that I love, but when I was doing research for it, I stumbled onto versions that use raisin bran cereal. You’ll get muffins so short that they will not produce muffin tops at all – they’ll look like little pucks, in fact – but they’ll be completely delicious and incredibly easy to pack in a lunch or take on the go. And now here I am, dissing muffin tops! What the hell? So much so, that I’m willing to stretch the batter further, to twelve. In fact, I cannot believe just how much “that guy” I’ve become over the years. I also have this weird – but mild – aversion to muffin tops. They’ll be just tall enough that if you slice them in half horizontally, they’ll fit in a wide-mouth toaster. You’ll get muffins that just barely crest over the tin. As an option, you might stretch the batter out between nine muffin cups. Six isn’t the only number for these muffins. In addition to that, six muffins seems like a reasonable yeild for a small family like mine. When I need to make a dozen muffins in my standard oven, it’s just about as easy to use two six-cup tins as it is to use a single 12-cup tin. Because I like to use my toaster oven, especially in summer when I don’t want to heat up the kitchen, I replaced my twelve-cup tins with six-cup tins. Since it’s easy to fit a six-cup tin into a toaster oven, this muffin recipe is perfect for that. It can be restored by splitting and toasting them. They remain moist, but that “creamy” quality loses its gracefulness. After that, you’ll encounter a more noticeable degradation in quality. Once you’ve stored the completely-cooled muffins in an airtight container, they’ll loose that delicate crunch no big deal, though: they’ll still taste great and maintain a beautiful texture for at least two days. I recommend slathering them with butter in that case they’re at their best that way.

The muffins are delicious when they have just a trace of comfortable warmth to them. (Remember that only virgin coconut oil tastes like coconut.) They have a light texture with the most delicate crunch on the exterior giving, way to a very airy interior that becomes creamy as you eat it. The taste of the coconut oil comes through as an aftertaste, and lingers a while. The bran is mild and makes a lovely backdrop for additions like cranberries. These muffins are delicious, enjoyable, and satisfying. Instead of silicone, you can lightly oil a 6-cup standard muffin tin, or use paper liners.Substitute cranberries, or a peeled, cored, and diced Gala apple for the blueberries.Substitute vegetable oil for the coconut oil.

Raisin bran crunch recipes