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These bran muffins are so good with coffee and will make a great breakfast to serve to your family. They keep several days in the refrigerator, can be reheated in the microwave, and could be frozen for later. I try to always keep muffins in case someone drops in for coffee or tea during the day. My family is crazy about all kinds of muffins.
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 1/2 cups crunchy raisin bran cereal (could use regular raisin bran or just bran flakes without the raisins)
1 1/2 cups milk
1 stick or 8 tablespoons or 1/2 cup butter, melted
1 cup white granulated sugar
1 teaspoon vanilla extract
1 (16 ounce) package frozen sliced peaches with no sugar added (could use canned peach slices, drained)
1 cup nut pieces, pecans or walnuts, (optional)
Whisk together to flour, baking powder, ground cinnamon and nutmeg in a large bowl and set aside. Combine the raisin bran and milk in a smaller bowl and let set until cereal is soft. This won’t take but about 10 minutes. Add the melted butter, sugar, salt, eggs and vanilla extract to the cereal mixture and stir with a spoon.. Pour the cereal into the dry ingredients and stir with a spoon. Thaw the sliced peaches about 2 minutes in the microwave. (Just enough that you can cut them with a knife into smaller pieces, bite-sized pieces.) Fold in peaches and nuts. Spray a regular 12 cup muffin pan with cooking spray. Fill cups 3/4 full. Bake in preheated 400 degree oven for 25 to 30 minutes until brown on top. Makes 1 1/2 dozen muffins. Enjoy!
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