Sunday Morning Muffins

This recipe produces high-domed, moist and delicious muffins. Best of all, you can substitute ingredients to use what you have on hand, which is great if, like me, your muffin baking often happens on a Sunday morning whim, when going to the market is simply not an option. Note: If the cereal or yogurt is sweetened, reduce brown sugar to 3/4 cup.
Yield 12 muffins

1/2 cup milk
1/2 cup sour cream or yogurt (plain, or any fruit flavor will do)
1 1/4 cups any flake and fruit cereal, such as raisin bran, crushed
1 egg, beaten
2/3 cup vegetable oil
1 cup brown sugar, packed firm
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1 teaspoon baking soda
3 teaspoons baking powder
1/2 teaspoon cinnamon
1 apple, coarsely grated
1/2 cup raisins
Streusel Topping (optional)

1 Preheat oven to 400°F. Spray tops of muffin pan with cooking spray and insert paper liners.
2 In a medium bowl, whisk together milk and sour cream or yogurt. Add cereal and let stand to soften, 5-10 minutes. Whisk in egg, oil, brown sugar and vanilla.
3 In a large bowl, whisk together flour, soda, baking powder and cinnamon.
4 Add wet ingredients to dry ingredients, whisking until blended. Add apple and raisins and stir to blend. If batter seems too wet, add a little flour and blend well
5 Fill muffin cups with batter. If desired, top each muffin with 1 tablespoon Streusel Topping.
6 Bake at 400°F for 15 minutes, then reduce temperature to 350°F. Bake for another 10 to 12 minutes, until muffins spring back when touched. Let cool in pan for 5 minutes, then remove to wire rack.

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