Here at Casa Pura Vida we have a little bit of trouble keeping… er, regular. Big Sister has had all kinds of problems emptying her colon basically since birth. I will giver her Miralax when things are especially bad, but I prefer to tackle the problem with a super high fiber diet. When we went through a streak of behavioral constipation here recently, I pulled out an old recipe that my mom would make when we were kids. Not only is this recipe easy (I often make them while I’m scrambling eggs and we eat them right away) and healthy (it’s low in sugar and high in fiber!), it’s sure to get everyone “moving” in the morning. I’ve now got the recipe memorized because they are so delicious and everyone loves them!
Makes 12 muffins
- 1 ½ cups of white flour (I often use ¾ cup white and ½ cup whole wheat)
- ½ cup granulated sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- 3 cups raisin bran
- ¼ cups milk
- 1 egg
- ⅓ cup vegetable oil
- Preheat oven to 400 degrees and line 2 ½ inch cupcake tins with paper or grease.
- Measure raisin bran and milk into a bowl and stir slightly to combine. The mixture should stand 1-2 minutes until the cereal has softened.
- While the cereal is softening, measure and combine the dry ingredients (flour, sugar, baking powder and salt) into a small mixing bowl.
- Add egg and shortening to cereal and milk, and beat well.
- Add dry ingredients to cereal mixture and stir until just combined.
- Pour batter evenly into muffin tins
- Bake at 400 degrees for 15-17 minutes. The muffins should be golden, but not look completely baked. I have noticed that if I leave them too long, they dry out too quickly. Cool and serve. Store at room temperature or in refrigerator in an airtight container.
We’ve been making this recipe for a long time, and it seems that most raisin bran has fewer and fewer raisins each year. I have taken to adding a handful of raisins to the batter before I add the dry ingredients.
Sometimes I use Raisin Bran Crunch, and then omit the sugar
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