Serve these rustic Bran Muffins warm from the oven for a wholesome, comforting treat. A great breakfast on the go or tasty snack any time of day or night.
- 2 cups Kellogg's All-Bran Cereal Original
- 1 ¼ cups reduced fat buttermilk
- 1 ¼ cups all-purpose flour
- ½ cup light brown sugar packed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 egg
- ¼ cup canola or vegetable oil
- ¼ cup unsulphured molasses like Grandma's Original Unsulphured Molasses
- 1 teaspoon pure vanilla extract
- ½ cup raisins (can use chopped dates or nuts, if desired)
Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with nonstick cooking spray.
Add the bran cereal and buttermilk to a large mixing bowl and stir until the cereal is well coated with milk. Let it rest for several minutes until the cereal softens.
Meanwhile, in a separate medium mixing bowl, combine the flour, sugar, baking powder, baking soda and salt. Set aside.
Add the egg, oil, molasses, and vanilla to the softened bran cereal. Beat for 2 to 3 minutes with an electric mixer to combine and break up the bran cereal a bit. Add the flour mixture all at once and stir with a wooden spoon or spatula just until moistened. Add the raisins and stir to incorporate them throughout the batter.
Divide the batter evenly between the prepared muffin cups.
Bake for 18 to 20 minutes or until golden brown. Cool in the muffin pan for 5 to 10 minutes before removing. Delicious served warm.
Refrigerating the Batter
If you want fresh baked muffins in the morning, this batter holds very well in the refrigerator. Follow the directions as written to make the batter, cover the bowl and refrigerate it overnight. The batter should keep well for several days if you'd like to portion it out and bake fresh muffins over the course of a few days. It may take a minute or two longer for the muffins to bake if you're using refrigerated batter.
Storing Bran Muffins
Most importantly, be sure your muffins have cooled completely at room temperature before packing them up. To absorb condensation and prevent sogginess, line an airtight container with a layer of paper towels. Add the muffins and another layer of paper towels on top. Cover and store the muffins at room temperature for up to 4 or 5 days.
To prevent freezer burn, wrap each muffin in plastic wrap and then place the wrapped muffins in a freezer safe plastic storage bag for up to two months.
Thaw frozen Bran Muffins at room temperature and follow the instructions for storage above.
Serving: 1muffin | Calories: 203kcal | Carbohydrates: 38g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 205mg | Potassium: 361mg | Fiber: 4g | Sugar: 17g | Vitamin A: 212IU | Vitamin C: 3mg | Calcium: 111mg | Iron: 3mg