Seven Week Muffins
Seven Week Muffins are moist, hearty breakfast treats with raisins and a hint of sweetness, perfect for busy mornings or weekend brunches, appealing to all ages.
Ingredients
Instructions
- Mix flour, baking soda, and salt with buttermilk and beat on 'stir' with a mixer.
- Add salad oil, eggs, sugar, and Raisin Bran cereal; beat again until well combined.
- Line muffin pans with paper liners.
- Fill each muffin cup about 2/3 full.
- Bake at 400°F (200°C) for 15 to 20 minutes until golden brown.
Tips & Substitutions
For a lighter muffin, consider using half whole wheat flour and half all-purpose flour. You can substitute the buttermilk with plain yogurt thinned with a little water if needed. Adding nuts or dried fruits can enhance texture and flavor. Make sure not to overmix after adding the eggs and cereal, as this can result in dense muffins.
Serving Suggestions
These muffins are perfect for breakfast or as a snack any time of day. Serve them warm with a pat of butter or a drizzle of honey for added sweetness. They also pair beautifully with a cup of coffee or tea. Consider serving alongside a fresh fruit salad or yogurt for a balanced meal. For a fun twist, try them with the 'Lemon Or Lime Salad' for a refreshing contrast.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them individually wrapped in plastic wrap and placed in a freezer bag for up to 3 months. To reheat, simply microwave for 15-20 seconds or warm in a preheated oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Seven Week Muffins contains roughly 1360 calories, with 31g protein, 248g carbohydrates, and 27g fat. It is an excellent source of iron (222% of the Daily Value), calcium (149% of the Daily Value), and vitamin C (119% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% 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 make these muffins ahead of time?
Absolutely! You can prepare the batter in advance and store it in the refrigerator for up to a week. Just remember to stir gently before using. Alternatively, baked muffins can be frozen and thawed as needed, ensuring you always have a quick breakfast option on hand.
Can I use a different type of cereal?
Yes, feel free to experiment with other cereals! Just ensure that they are similar in texture and sweetness to Raisin Bran to maintain flavor balance. Options like Bran Flakes or even a nutty granola can work well, though sweetness levels may vary.
How do I know when the muffins are done?
The muffins are done when they are golden brown on top and a toothpick inserted into the center comes out clean. Keep an eye on them towards the end of the baking time, as ovens can vary. If you notice them browning too quickly, you can cover them loosely with foil.
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).