A good raisin bran muffin recipe is Martha Stewart's raisin bran muffins, which calls for raisin bran cereal, whole-wheat flour and dark-brown sugar. Betty Crocker also provides a good recipe that uses buttermilk and extra raisins along with raisin bran cereal.
To make Martha Stewart's raisin bran muffins, mix together 1 1/2 cups of raisin bran cereal and 3/4 cup of milk. While the cereal softens, sift together 1/2 cup of whole-wheat flour, 1/2 cup of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of ground cinnamon and 1/4 teaspoon of salt in a separate bowl. Whisk 1 beaten egg and 1/4 cup of packed dark-brown sugar into the cereal mixture, and then gently stir in the flour mixture until all the ingredients are just combined. Spoon the batter into a greased muffin tin, and bake the muffins at 400 degrees Fahrenheit for 20 to 25 minutes.
To make Betty Crocker's buttermilk-raisin bran muffins, combine 2 cups of crushed raisin bran cereal with 1 1/4 cups of buttermilk, 1/2 cup of raisins and 1 teaspoon of vanilla and then add in 1 egg and 1/4 cup of vegetable oil. Whisk together 1 1/4 cups of all-purpose flour, 1/2 cup of packed brown sugar, 1 teaspoon of baking soda and 1/4 teaspoon of salt in a separate bowl, and fold the flour mixture into the cereal mixture. Spoon the batter into a greased muffin tray, and bake the muffins at 400 degrees Fahrenheit for 18 to 22 minutes.