All Bran Muffins Recipe
This All Bran Muffins Recipe uses cereal to create hearty, yet fluffy and moist, muffins. High in fiber and protein with a hint of cinnamon and vanilla.
Yields 12 muffins
Ingredients
- 1 ¼ cups (77 g) Kellogg's All-Bran Cereal
- 1 ¼ cups (296 ml) buttermilk
- ½ cup (100 g) light brown sugar, gently packed
- ¼ cup (59 ml) oil, (canola/vegetable)
- 1 large egg
- 1 tsp vanilla extract
- 1 ¼ cups (150 g) all-purpose flour, (stir, spoon & level)
- 1 Tbsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt
Instructions
- Preheat the oven to 400℉ and grease a muffin tin with non-stick cooking spray. NOTE: Bran muffins tend to stick to paper liners more, so avoid using them, if possible.
- Combine the bran cereal and buttermilk in a large bowl. Set aside for 10 minutes to allow the cereal to absorb the liquid and soften.
- In a large bowl, whisk together the brown sugar, oil, egg, and vanilla.
- Add the wet ingredients to the cereal mixture and stir to combine.
- Sift the flour, baking powder, cinnamon and salt into a medium bowl. NOTE: Sifting the dry ingredients creates lighter muffins. If you don’t own a fine mesh sieve, whisk these ingredients together well.
- Add the dry ingredients to the wet ingredients and stir until just combined. NOTE: The batter will be thick, but start to fluff up from the buttermilk reacting to the baking powder.
- Divide the batter evenly into 12 muffin cups. NOTE: I use a rounded #24 scoop. Because this batter is thicker, you can fill the cavities about 3/4 full.
- Bake at 400℉ for 14-18 minutes or until golden brown and a toothpick inserted into the center of the muffins comes out clean. Allow the muffins to cool in the pan for a few minutes, then remove the muffins from the pan to cool completely on a wire rack.
Notes
- Store muffins in an airtight container or zip-top bag at room temperature for up to 3-4 days. Alternately, you can individually wrap the muffins and refrigerate them for up to 2 weeks.
- TIP: Nuke leftover muffins in the microwave for 10-15 seconds to make them extra fresh tasting.
- To Freeze Bran Muffins: Cool the muffins completely. Then place the muffins in a freezer-safe container or zip-top bag with parchment paper separating any layers. Freeze for up to 2-3 months. Thaw overnight or microwave for 30-40 seconds.
- Substitute for Buttermilk: Use regular milk mixed with 2 tsp of white vinegar or lemon juice. Let mixture sit for 5 minutes before using.
- Substitute for Oil: Use ¼ cup applesauce or one 4-oz applesauce cup. You could also use 4 Tbsp of melted butter, cooled slightly.
- Optional Mix-Ins: Chocolate chips (mini are best), chopped nuts, or dried fruit. Add up to ½ cup total mix-ins.
Nutrition
Serving: 1 muffin | Calories: 163kcal | Carbohydrates: 25g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 16mg | Sodium: 205mg | Potassium: 132mg | Fiber: 2g | Sugar: 11g | Vitamin A: 174IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 2mg