First, I want you to know that this is my adaptation of The Brown Eyed Baker's recipe that I discovered a few years ago. She deserves the credit for this yummy goodness! My LP4 (Little Precious #4 or 4th child) is CRAZY picky at times, so I have to pack as much goodness into "sweets" as I possibly can. I altered and added a few ingredients to this amazing recipe, but the original was good too! Oh, you will probably want to double the recipe, so you will have plenty to freeze. I like to heat them in the microwave for a few seconds for my boys to have before school, but the rest of us agree that they are great snacks to grab and go! Let us know what you think!
•1½ cups all-purpose flour
•½ teaspoon baking soda
¼ teaspoon salt
1/4 cup granulated sugar
3 tablespoons light brown sugar
2½ cups Raisin Bran cereal
1/3 cup olive oil
1 egg
1 tsp vanilla extract
3.2 oz applesauce ( 1 squeeze pouch)
2 cups fresh or frozen blueberries
zest from 1 orange
Directions
1. Preheat oven to 375 degrees F. Line a muffin tin with liners, or spray with non-stick cooking spray.
2. In a large bowl, whisk together the flour, baking soda, salt and sugars. Stir in the cereal; set aside.
3. In a medium bowl, whisk together the vegetable oil, egg, buttermilk and vanilla extract.
4. Pour the wet ingredients over the dry ingredients, and add applesauce, orange zest, and fold in blueberries. Stir until completely combined. Allow the mixture to sit at room temperature for at least 45 minutes (this allows the cereal to soften in the batter). If you don't want to use immediately, you can refrigerate in an airtight container for up to three days.
5. Divide the batter between muffin tins.
6. Bake for 15 to 20 minutes, or until a thin knife inserted in the center comes out clean. Store in an airtight container at room temperature for up to two days, or refrigerator for up 1 week. Did I mention that they freeze well??? They do!!!