All-Bran Muffins
Deliciously hearty all-bran muffins with raisins, perfect for breakfast or a snack, offering a wholesome flavor and moist texture that appeals to all ages.
Ingredients
Instructions
- Mix the Nabisco All-Bran and boiling water together; let it cool.
- Cream the sugar and oil until well blended.
- Add the eggs to the creamed mixture and beat well.
- Stir in Kellogg's All-Bran and the cooled Nabisco All-Bran mixture.
- Sift together the flour, salt, and soda.
- Alternately add the flour mixture and buttermilk to the wet ingredients, mixing well after each addition.
- Fold in the white raisins by hand.
- Cover and refrigerate the batter for 3 to 4 days before baking.
- Fill muffin cups two-thirds full with batter.
- Bake at 400°F (200°C) for 17 to 20 minutes until golden brown.
Tips & Substitutions
For a fluffier texture, consider using cake flour instead of all-purpose flour. You can substitute the buttermilk with a mixture of milk and vinegar if needed. To enhance flavor, add a teaspoon of vanilla extract or cinnamon. If you prefer a different dried fruit, chopped dried apricots or cranberries work well as alternatives to white raisins.
Serving Suggestions
Serve these muffins warm for breakfast alongside a spread of butter or cream cheese. They pair wonderfully with a cup of coffee or tea. For a more hearty meal, enjoy them with a side of scrambled eggs or fresh fruit. They also make a great snack or light dessert with a drizzle of honey.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a zip-top bag for up to 3 months. To reheat, simply place them in a microwave for 15-20 seconds or warm them in an oven preheated to 350°F (175°C) for about 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of All-Bran Muffins contains roughly 32 calories, with 0g protein, 4g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 500mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these muffins with whole wheat flour?
Yes, you can substitute half or all of the all-purpose flour with whole wheat flour for a healthier option. Keep in mind that whole wheat flour may result in a denser muffin, so you might want to add a little extra buttermilk to maintain moisture.
Is it necessary to refrigerate the batter?
Refrigerating the batter for 3 to 4 days allows the flavors to develop and improves the texture of the muffins. However, if you're short on time, you can bake them right away. Just remember that letting the batter rest will yield a more flavorful muffin.
Can I add nuts to the muffins?
Absolutely! Chopped walnuts or pecans can be folded into the batter alongside the raisins for added crunch and flavor. Just keep in mind that this will alter the texture, but it can enhance the overall taste of your muffins.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).