Delicious And Effective Crunchy Raisin-Bran Muffins - cooking recipe

Ingredients

TOPPING
3/4 cup bran flakes (crush in ziplock bag)
2 tablespoons butter, melted
1/4 cup brown sugar
MUFFINS
1 egg
1 3/4 cups bran flakes
1 cup buttermilk (lowfat or other)
3 tablespoons vegetable oil (I used olive)
1 cup flour (wheat or white or combo)
1/3 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 cup raisins (can use any dried fruit or fresh or frozen berries-drained)

Preparation

Makes 10- 12 muffins (2 1/2-inch) or 18 mini-muffins
Preheat oven to 400 degrees F.
Prepare muffin tins (grease or paper-line).
Mix\"Topping\" ingredients- set aside.
In medium bowl, beat egg lightly.
Stir in cereal, buttermilk*, and oil Let rest 5 minutes- stir to break up cereal flakes
In large bowl, combine flour, sugar, baking powder and cinnamon Add wet cereal mix to dry ingredients all at once Stir just to combine- batter will be thick Fold in raisins (or other fruit).
Divide evenly in muffin tins (fill to brim for extra large tops).
Sprinkle\"topping\" evenly on each muffin.
Bake 20-25 minutes (if using mini-muffins- cook 10-15 minutes).
*1 Tablespoon lemon juice or vinegar and enough milk to equal 1 cup may be substituted- let stand 5 minutes to\"curdle\".