I modified these Raisin Bran Muffins to have less fat and less sugar.
Combine cereal, flour, baking soda, salt, and spices in an extra large mixing bowl.
Add beaten eggs, vanilla, buttermilk, melted butter and applesauce. Mix until well combined.
Fill muffin cups 2/3 full. Bake at 400 degrees for 20 minutes or until done.
The beauty of this recipe is that you can bake however many muffins you want at a time and save the batter in the fridge for at least 2 weeks. This way you can bake up some fresh muffins whenever you want them. This recipe makes about 3 dozen small muffins or 18+ large muffins. It really depends on the size of your muffin tins. As the batter stores in your fridge it becomes thicker and the bran flakes will mostly disappear. This does not change the taste or quality of the muffins at all. The last muffin is just as delicious as the first muffin!!
You could add extra raisins, nuts or crasins, or maybe even chocolate chips to these muffins if desired. I love them just as written though.