Mixed Review: Sun Maid Honey Raisin Bran Muffin Mix

I'm a fan of the bran muffin. Not as much as I am a fan of the blueberry muffin, or the pumpkin muffin, or the banana-walnut-chocolate-chip muffin, but every now and then I like a good hit of fiber in the morning. Something I can really sink my teeth into. Raisins are an added bonus.

The problem with bran muffins is that they are often dry to the point of being sandy. Taking a bite can be like filling your mouth with woodchips—not exactly an appealing breakfast option. So when I saw that the Sun Maid Honey Raisin Bran Muffin Mix ($4.19) was labeled "extra moist," I decided to give it a try.

For all appearances, the mix looked like a sack of pulverized raisin bran cereal. It smelled similar too, with hints of brown sugar and molasses. The package listed instructions for making nut, pineapple, carrot, and applesauce variations, but for the purposes of taste-testing the product, I chose to stick with the basic recipe.

To the mix, I added 3/4 cup water, 1/4 cup vegetable oil, and 1 egg. I stirred everything together and spooned the batter into 12 standard muffin cups. Into a 400&deg F oven they went, for exactly 35 minutes. They emerged rounded—not quite puffed—and fragrant.

The Sun Maid muffins were definitely moist. I broke one apart with my fingers, and the texture reminded me of a dense spice cake made with oil in place of butter. They were certainly sweet, too, though hardly complex. And while there was no mistaking their bran-y roots, the muffins were surprisingly tender.

What I liked best about these muffins was the generous amount of plump, sweet raisins. What I found less appealing was their diminutive size. They didn't rise as much as I'd hoped in the oven, barely peeking over the top of each muffin cup once done. A single muffin wouldn't be enough to satisfy even a modest morning appetite, let alone that of a Serious Eater. If I make them again, it will be for an afternoon snack, or as part of a brunch bread basket.

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