After-School Snack Muffins

These muffins are built for hungry kids after school: wholesome, lightly sweet, and sturdy enough to stash in a lunchbox, with hidden nutrition they won’t even notice.

Raisin bran cereal does double duty, adding fiber and built-in raisins while softening into the batter. Soaking it in boiling water first is the key step; it plumps the cereal and bran so the muffins bake up moist and tender instead of dry and gritty.

Shredded carrot sneaks in vegetables and moisture, while a blend of all-purpose and whole wheat flour keeps them hearty but not heavy. Warm cinnamon ties it together, and just a third of a cup of brown sugar keeps them only lightly sweet.

Stir the batter just until the flour disappears; overmixing makes muffins tough. They’re best served warm, and they freeze well for grab-and-go snacks all week.

Kitchen Tips

• Soak the cereal in boiling water first so it softens and the muffins stay moist.
• Stir just until the dry ingredients are moistened, since overmixing makes muffins dense.
• Fill the cups about three-quarters full for nicely domed muffins.
• Freeze extras and reheat for fast lunchbox or after-school snacks.

Variations

• Swap the raisin bran for bran flakes plus a handful of raisins.
• Add chopped nuts, shredded apple, or a pinch of nutmeg.
• Use all whole wheat flour for even more fiber.