These were supposed to be made with raisin bran and regular milk, but we didn't have any, so I improvised. The muffins got great reviews from everyone that ate them~ moist, not overly sweet and with just a bit of a crunch, they are perfect for going with morning coffee or as an afternoon snack!
1/2 cup vegetable oil
3 cups Honey Bunches of Oats cereal
1-8 oz. can sweetened condensed milk
1/2 cup sour cream
1/4 cup water
2 cups unbleached flour
4 teaspoons baking powder
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt
2 large eggs, lightly beaten
2 tablespoons raw sugar (also known as turbinado sugar)
Preheat oven to 400F degrees. Line a 12-cup muffin tin with paper liners or spray lightly with non-stick cooking spray. In a medium bowl combine sweetened milk, sour cream and water and stir in cereal; let stand until softened, about 8 minutes.
Stir oil and egg into cereal mixture. Add flour, b. powder, nutmeg, cinnamon, and salt. Mix just until blended. Divide batter among cups. Bake, until a toothpick inserted in the middle of a muffin comes out clean, 18-20 minutes. Turn out onto a wire rack; serve either warm or cool. Makes 12 muffins
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