Semester Muffins
Soft, hearty muffins packed with raisins and a hint of sweetness, perfect for breakfast or snack, appealing to those who enjoy wholesome baked treats.
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- In a large mixing bowl, combine Raisin Bran, sugar, sifted flour, baking soda, and salt.
- In a separate bowl, beat the eggs and then stir in the melted, cooled shortening.
- Pour the egg mixture into the dry ingredients and stir until just combined.
- Spoon batter into greased muffin tins, filling each cup about two-thirds full.
- Bake for approximately 20 minutes or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool slightly before removing from the tin and serving.
Tips & Substitutions
For added flavor, consider mixing in chopped nuts or a sprinkle of cinnamon to the batter. If you want to reduce sugar, you can substitute half of it with unsweetened applesauce. Ensure the shortening is completely cooled before adding it to prevent cooking the eggs. If you want a healthier twist, try using whole wheat flour instead of all-purpose flour.
Serving Suggestions
These Semester Muffins are delightful served warm with a pat of butter or a drizzle of honey. They pair beautifully with a cup of coffee or tea for breakfast or a snack. For a complete meal, consider serving alongside a fruit salad or yogurt. They also make a great addition to brunch spreads alongside dishes like Nutty Strawberry Salad.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them in a freezer-safe bag, and they can last up to three months. To reheat, simply microwave for about 15-20 seconds or warm them in an oven at 350°F (175°C) for 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Semester Muffins contains roughly 1080 calories, with 6g protein, 41g carbohydrates, and 101g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 1026mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cereal instead of Raisin Bran?
Yes, you can substitute Raisin Bran with other cereals like Corn Flakes or Bran Flakes, but keep in mind that the flavor and texture might vary. Adjust the sugar if your chosen cereal is sweeter or less sweet than Raisin Bran.
Can I make these muffins vegan?
To make these muffins vegan, replace the eggs with flaxseed meal or applesauce and use a plant-based shortening or oil. Additionally, ensure your sugar is vegan-friendly, as some sugars are processed with bone char.
How do I know when the muffins are done baking?
Muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep an eye on them, as baking times can vary based on your oven and the size of the muffin tins used.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).