The Easy on-the-go Muesli, Raisin and Bran Muffins

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Typically, bran muffin recipes are for grandparents, and require you to buy a larger than life bag of wheat bran. This recipe refreshes grandma’s take on raisin bran muffins by adding in the nutty kick of muesli, while taking advantage of bran cereal. If you can’t find a muesli mix in your store, try substituting with our trail mix .

Ingredients

    112 g / ½ cup Crystal margarine
    125 g / 1 cup Golden brown sugar
    2 eggs
    250 ml / 1 cup Milk
    250 ml / 1 cup Vanilla or plain yogurt
    270 g / 3 cups Bran cereal, crushed
    90 g / 1 cup Muesli, usually found in the cereal aisle
    260 g / 2 cups flour
    90 g / 1 cup Raisins, any variety.
    6 g / 1 1/2 tsp. baking powder
    4 g / 1 tsp. salt
    30 ml / 2 tbsp Orange or apple juice

Directions

  1. Pre-heat the oven to 325°F(160°C).
  2. In a large bowl, with an electric mixer, cream the Crystal Margarine on high speed for 3 minutes, until smooth and fluffy, scraping down the sides several times with a rubber spatula.
  3. Add in the brown sugar, eggs, fruit juice and salt. Mix on medium for 6 minutes, scraping the bowl down several times with a rubber spatula.
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  5. Into the bowl with the Crystal margarine mixture, add the crushed bran cereal, milk and yogurt. Slowly start the mixer and begin to combine the cereal and milk into the margarine mixture.
  6. In a separate bowl whisk together the raisins, all-purpose flour, muesli and baking powder.
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  8. Scrape down the margarine mixture with a spatula and add in all the contents from the dry bowl.
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  10. Mix on low just until the batter is combined and even. Over mixing will make a tough muffin, so stop once the flour is no longer visible.
  11. Portion the batter into lined muffin tins, until the liners are two-thirds full.
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  13. Place in the oven and bake for 12 to 15 minutes, or until the centres of the muffins bounce back when lightly pressed, or a toothpick inserted into the centre comes out clean. Be sure to rotate the tray after 6 minutes of baking.
  14. Transfer the muffins to a cooling rack immediately once removing them from the oven, and allow them to cool until they are just warm to the touch before breaking one open and spreading on a little extra margarine.
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Chef Tips

  • If you’re not a fan of raisins, or want to try something different, try adding in any other type of dried fruit, such as apricots (diced), cherries or blueberries.
  • If you want to add fresh fruit to your muffins, simply replace the dried fruit with bite size fruit, and fold them into the batter at the end of the mixing process to help main tai their shape.
  • If you’re looking to add more protein by using Greek yogurt, simply replace the yogurt 1 for 1 with greek style yogurt, and add an additional 1/3 cup of milk to the recipe.
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