American English PodcastShana ThompsonAll episodes

160.2 - How Cereal Became The Number One Breakfast Food 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)
• Heat oven to 400 degrees.
• Mix all of the muffin ingredients in order.  Let mixture sit for 10 minutes, so that the cereal softens.
• 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.
• 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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