Alyson'S Bran Muffins
Alyson's Bran Muffins offer a hearty, fiber-rich treat with a moist crumb and subtle sweetness, perfect for breakfast or snack, appealing to health-conscious and comfort-seeking eaters.
Ingredients
Instructions
- Mix All-Bran cereal, crushed Quaker rounds, and boiling water in a bowl.
- Let the mixture cool completely.
- Add buttermilk, sugar, Crisco, eggs, flour, and soda to the cooled mixture and mix well.
- Refrigerate the batter overnight.
- Preheat oven to 375°F.
- Fill paper-lined muffin tins with batter.
- Bake regular-sized muffins for 25 minutes or small muffins for 20 minutes.
Tips & Substitutions
For a healthier version of Alyson's Bran Muffins, consider substituting half the sugar with applesauce or using a sugar alternative. If you don’t have buttermilk, you can make a substitute by adding a tablespoon of vinegar or lemon juice to regular milk. Ensure the All-Bran cereal is fully combined with the other ingredients for even texture and flavor. For added moisture, consider folding in some mashed bananas or shredded carrots.
Serving Suggestions
Serve the muffins warm with a slather of butter or cream cheese for a delightful breakfast treat. They pair beautifully with a Dole Pineapple Berry Smoothie for a balanced meal. For a more indulgent snack, enjoy them alongside a cup of coffee or tea. You can also add nuts or dried fruits to the batter for extra texture and flavor.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to three days. For longer storage, freeze muffins individually wrapped in plastic wrap and stored in a freezer bag for up to three months. To reheat, simply microwave for 15-20 seconds or place in a preheated oven at 350°F for about 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Alyson'S Bran Muffins contains roughly 1100 calories, with 26g protein, 211g carbohydrates, and 19g fat. It is an excellent source of protein (52% of the Daily Value), iron (44% of the Daily Value), and calcium (40% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2145mg per serving (93% 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 use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. However, you may need to adjust the liquid slightly, as whole wheat flour absorbs more moisture. Start with a 1:1 substitution and monitor the batter's consistency. You might also find that the muffins have a denser texture.
How can I make these muffins vegan?
To make Alyson's Bran Muffins vegan, you can replace the eggs with flaxseed meal (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water equals 1 egg). Use a plant-based butter instead of Crisco and opt for a non-dairy milk mixed with vinegar for the buttermilk. These adjustments will keep the muffins moist and flavorful.
What can I add to the batter for extra flavor?
You can enhance the flavor of your muffins by adding spices like cinnamon or nutmeg. Additionally, consider incorporating nuts, dried fruits like raisins or cranberries, or even chocolate chips for a sweet twist. These additions will give your muffins a personalized touch and make them even more delightful.
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).