Cranberry & Raisin Bran Muffins with Nut and Spice Streusel Topping
Raisins, golden raisins, craisins, brown sugar and plenty of Fiber One Cereal, these muffins are the perfect way to start your day!
Equipment
- 1 Muffin Tin Makes 12 regular muffins
Ingredients
Muffins
- 1 1/4 cups Fiber One Cereal or your favorite bran cereal
- 2/3 cup milk
- 2/3 cup apple juice
- 1 cup raisins, golden raisins, craisins combo, reconstitute in boiling water for 15 minutes, and then squeeze dry
- 1/2 tsp. vanilla extract
- 1/4 cup vegetable oil we use sunflower oil
- 1 large egg
- 1 1/4 cups all-purpose flour
- 1/2 cup light brown sugar, packed
- 3 tsp. baking powder
- 1/4 tsp. salt
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. cardamom
- 1/2 cup walnuts pieces
Crumb Topping
- 1/4 cup all-purpose flour
- 1/4 cup light brown sugar
- 1/4 cup chopped walnuts
- 1/4 tsp. cinnamon
- 1/8 tsp. cardamom
- 1/8 tsp. all spice
- 1/4 tsp. salt
- 1/8 cup safflower oil
Instructions
- Preheat oven to 375 F. Line a regular muffin tin with 12 paper liners.
- Place bran cereal in a sealable plastic bag and crush to fine bits with a rolling pin or pulsate in a food processor until broken into smaller bits.
- Soak dried fruit: craisins, golden raisins, and raisins in boiling water for about 15 minutes. Squeeze excess liquid out. Set fruit aside.
- Place bran cereal, milk, apple juice, raisins, craisins, and vanilla in bowl. Stir and allow to sit until cereal has softened. Stir in egg and oil and blend well with a fork or wooden spoon.
- Add brown sugar, baking powder, salt, spices and flour and mix well.
- Spoon the batter into the prepared muffin tins. Sprinkle streusel topping over the top of each muffin. Bake for about 20 minutes, or until tops are golden-brown and the muffin springs back when you push in the center with your finger. Remove muffins onto a cooling rack.
- These freeze very well, so you can freeze some and eat some right away like we did!
Nut and Spice Streusel Topping
- Mix all dries, nuts and spices in a small mixing bowl. Stir in oil and mix until crumbly. Divide topping evenly over the top of the muffin batter in the muffin tins.
Notes
We like to use an oil-based streusel topping for these healthy muffins. It is lighter and easier to put together than a butter-based streusel. We also use this same type of streusel topping on our Rosalie’s Classic Coffee Cake.