The Rise of Cereal as a Breakfast Staple in the U.S.

You've seen it, right? The long cereal aisles in a U.S. supermarket? Crammed from top to bottom with colorful boxes? I bet you have.

Cereal arouses a sense of nostalgia in a lot of the Americans that I know; it brings about memories of childhood, simpler times, family breakfasts. It's a wonderful topic of conversation that you can have with native speakers. Ask them: What was your favorite cereal when you were a child? You'll see their eyes light up. Then maybe you can share something that you learned in today's lesson!

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Raisin Bran Muffins:

• 1/2 cup vegetable oil (or canola)
• 2 cups buttermilk (I use low-fat)
• 2 eggs
• 2 cups flour
• 4 cups Raisin Bran cereal
• 1 cup sugar
• 1.5 teaspoons baking soda
• 1 teaspoon salt
• 1/2 cup raisins 
• 2 teaspoons cinnamon
• 1 teaspoon all spice

Optional Topping:

• 1/2 cup chopped pecans (small)

1. Heat oven to 400 degrees.
2. Mix all of the muffin ingredients in order.  Let mixture sit for 10 minutes, so that the cereal softens.
3. Bake in a muffin tin at 400 degrees for 14-18 minutes (depending on the color and size of your muffin tin.) I like the pecans to develop a very toasty flavor, so I generally cook them closer to 18 minutes.
4. Let cool at least 10 minutes. Top with butter and/or honey.

Each batch makes about 18 muffins. My family doubles it and it makes 36 at a time! We freeze them. Then, in the morning, we microwave each muffin for 40 seconds, slice in half and spread a bit of butter on each side. :) 

Enjoy!

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