160.2 - How Cereal Became The Number One Breakfast Food in the U.S‪.‬ American English Podcast

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!Premium Content: 


Season 4 (Episodes 150 - 200) = Each episode includes a quiz, the PDF transcript (the text of the audio) with definitions of challenging words and the mp3 file.

All Premium Content for Seasons 1, 2 and 3 (Episodes 001 - 150)

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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