Thank you for your patience Gentle Readers, the Practical Cook hopes you’re reading this, cereal bowl in hand. Without further delay, the stunning conclusion of the trinity on cereal. Clearly, there will be more on this wonderfood in the future. We haven’t even covered any of the “treat” varietals! Visit the previous post: One Ingredient, Three Ways: Cereal Edition for the #1 and #2 ways to enjoy cereal.
#3 Bake It: Raisin Bran Muffins
The classic Raisin Bran Cereal Muffin, updated in the Practical Cook test kitchen. These are really, really good.
1 1/2 cup flour (I swapped 1/2 cup of this for 1/2 cup almond meal, and it rocked)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cups sugar
3 Tablespoons light brown sugar (I think dark brown sugar or molasses might be good here)
2 1/2 cups Raisin Bran cereal
1 1/2 Tablespoons flax seed meal
1/3 cup oil
1 1/4 buttermilk (I used 1 cup buttermilk plus 1/4 cup plain low-fat yogurt that needed to be used)
1/2 teaspoon vanilla
1/4 cup dried cranberries
1. Preheat oven to 375 degrees (or 350 degrees, if you have dark muffin tins). Line 12-cup tin with liners or spray.
2. Mix dry ingredients.
2. Mix wet ingredients.
3. Add wet to dry, let sit 45 minutes. Divide batter evenly into muffin cups, bake for 15-20 minutes (lower heat may take longer).
4. When the muffins turn golden brown, spring back when lightly touched or pass the toothpick test, pull them out to rest briefly.
5. Remove from tin and serve warm. These muffins are hearty and sweet without being overwhelmingly branny.
Thus ends another week of Practical Cooking. Thanks as always for the amazing words of encouragement and support. And to my mom, the one and only PCM, for the feedback and suggestions (one is never too old to receive guidance from a more experienced Practical Cook). Don’t hesitate to join her in supplying your thoughts by emailing practicalcook at gmail dot com.
Tomorrow it’s time for Weekly Menus, once again!