Start to Finish:40 min
2 cups Raisin Bran cereal1 1/4 cups buttermilk
1/2 cup raisins
1 teaspoon vanilla
1/4 cup vegetable oil
1 1/4 cups all-purpose flour
1/2 cup packed brown sugar
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup chocolate chips
1. Heat oven to 400°F. Grease pan of 12 regular-size muffin cups, or line with paper baking cups.
2. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). (I just put it in a bowl and smashed it with a pastry blender). In medium bowl, stir cereal, buttermilk, raisins and vanilla until well mixed. Beat in oil and egg with fork until blended.
3. In another medium bowl, stir remaining ingredients until well mixed; stir into cereal mixture just until moistened. Divide batter evenly among muffin cups.
4. Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. If baked in greased pan, let stand 5 minutes in pan, then remove from pan to cooling rack. If baked in paper baking cups, immediately remove from pan to cooling rack.