Best Of Bran Muffins
Best Of Bran Muffins are hearty, wholesome treats packed with fiber and natural sweetness, perfect for breakfast or snacks, appealing to health-conscious eaters and muffin lovers alike.
Ingredients
Instructions
- Combine shredded All-Bran cereal, vegetable oil, and raisins in a large bowl.
- Add boiling water and set aside to cool.
- In a small bowl, slightly beat eggs, then add buttermilk and molasses.
- Add the egg mixture to the cooled cereal mixture and stir to combine.
- In a separate bowl, mix whole wheat flour, sugar, baking soda, and salt.
- Add the dry ingredients to the cereal mixture and stir just to moisten.
- Cover the batter with plastic wrap, wax paper, or a damp towel and let stand up to 1 hour.
- Preheat oven to 400°F (200°C).
- Fill baking tins three-quarters full with batter.
- Bake for 20 to 25 minutes until golden brown.
Tips & Substitutions
For added moisture, consider substituting half of the vegetable oil with unsweetened applesauce. You can also mix in nuts or seeds for an extra crunch. To reduce sugar, use ripe mashed bananas instead of some of the molasses. For a gluten-free version, use a gluten-free flour blend instead of whole wheat flour.
Serving Suggestions
These bran muffins are perfect for breakfast or as a snack. Serve them warm with butter or cream cheese for extra flavor. They pair beautifully with Judy'S Mashed Potatoes as a hearty side during brunch. Enjoy them alongside a fresh fruit salad for a balanced meal.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze muffins in a zip-top bag for up to 3 months. To reheat, microwave for about 15-20 seconds or warm in a 350°F oven for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Best Of Bran Muffins contains roughly 183 calories, with 5g protein, 36g carbohydrates, and 2g fat.
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 regular milk instead of buttermilk?
Yes, you can use regular milk, but for best results, add a tablespoon of vinegar or lemon juice to the milk and let it sit for 5-10 minutes to mimic buttermilk's acidity.
How do I know when the muffins are done baking?
Muffins are done when they are golden brown on top and a toothpick inserted into the center comes out clean. Keep an eye on them in the last few minutes to avoid overbaking.
Can I make the batter ahead of time?
Yes, you can prepare the batter the night before and refrigerate it. Just be aware that the baking time may vary slightly if the batter is cold. Give it a gentle stir before filling the tins.
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).