Raisin Bran Muffins

Ingredients

• 1/4 cup vegetable oil plus more for tin
• 1 1/2 cups raisin bran cereal
• 3/4 cup milk
• 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
• 1/4 teaspoon salt
• 1 large egg lightly beaten
• 1/4 cup packed dark-brown sugar

Instructions

1. 1
   Preheat oven to 400. Lightly oil 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. In a small bowl, whisk together flours, baking powder, cinnamon, and salt.
2. 2
   Stir oil, egg, and sugar into cereal mixture. Fold in flour mixture. Divide batter among cups (see left). Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in tin 5 minutes, then turn out onto a wire rack; let cool completely, or serve warm. Store up to 5 days at room temperature in a resealable plastic bag.