Bran Muffins

I really like this recipe. They're healthy and the kids love them. They're wonderful straight out of the oven. It's a good way to use up the crumbs of the Raisin Bran. The recipe says they can be frozen for up to 3 months and reheated.

Bran Muffins

2 cups bran cereal flakes, crushed (or 1 1/4 cups Fiber One cereal)
1 1/3 cups milk
1/2 cup raisins, optional
1/2 teaspoon vanilla
1/4 cup canola oil
1 large egg
1 1/4 cups all-purpose flour (I used 1/2 c whole wheat, 3/4 c white)
1/2 cup packed brown sugar
3 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon, optional

1. Heat oven to 400. Grease 12 muffin cups or use paper liners.
2. Mix cereal, milk, raisins and vanilla in medium bowl. Let stand about 5 minutes or until cereal has softened.
3. Beat in oil and egg with fork. Mix remaining ingredients in separate bowl; stir into cereal mixture just until moistened. (The key to having moist, light muffins and quick breads is to not overmix.) Divide batter evenly among muffin cups.
4. Bake 20-25 minutes or until toothpick inserted in center comes out clean. If baked in greased pan, let stand about 5 minutes in pan, then remove from pan to wire rack. If baked in paper baking cups, immediately remove from pan to wire rack. Serve warm if desired.

Recipe from the Betty Crocker Cookbook