Regular and Plant-based options.
The first recipe is straight from Kellogg’s website. That’s the recipe I used to convert to plant-based, which follows.
1 3/4 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
2 tablespoons sugar
2 1/2 cups Kellogg's Raisin Bran® cereal
1 1/4 cups fat-free milk
1/3 cup honey
1/4 cup vegetable oil
1. Stir together flour, baking powder, salt and sugar. Set aside.
2. In large mixing bowl, combine KELLOGG'S RAISIN BRAN cereal, milk and honey. Let stand 3 minutes or until cereal softens. Add egg and oil. Beat well. Add flour mixture, stirring only until combined. Portion batter evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray.
3. Bake at 400° F for 20 minutes or until lightly browned. Serve warm.
1 3/4 cup whole wheat flour
1 Tablespoon baking powder
1/4 teaspoon kosher salt
2 Tablespoons raw sugar
2 1/2 cups Raisin Bran cereal (I used store brand)
1 1/4 cups unsweetened almond or other non-dairy milk
1/3 cup 100% pure maple syrup
1 flax egg (2TBSP warm water/2 TBSP flax meal)
1/4 cup unsweetened applesauce
Can add handful of chopped nuts if desired.
METHOD- follow above. (Instead of cooking spray, I used paper cupcake liners.)