This classic recipe for bran muffins dates back to 1926, when it first appeared on the box of Kellogg's All-Bran Cereal. It's the muffin my roommate, Amy, and I made most often and college and one I still get a craving for every now and again.
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Servings: 12
Calories:
Author: Martha | Simple Nourished Living
Ingredients
1-¼cupsall-purpose flour
3teaspoonsbaking powder
1teaspoonsalt
½cupsugar
1-½-cupsKellogg's All-Bran cereal or Bran Buds cereal
1cupmilk
1large egg
⅓cupvegetable oil
Instructions
Position an oven rack in the middle of the oven and preheat the oven to 400 degrees F. Grease a standard 12 cup (2-½-inch) muffin pan.
In a small bowl, whisk together the flour, baking powder, salt and sugar until well combined and then set aside.
In a large bowl, stir together the All-Bran cereal and milk. Let stand 5 minutes, until cereal is softened. Add the egg and oil. Beat well.
Add the flour mixture, stirring only until combined.
Portion the batter evenly among the prepared cups of the muffin pan.
Bake in preheated oven until they look done and toothpick inserted into the center of the muffins comes out clean, 20 to 25 minutes.
Remove from the oven and let cool in the pan on a wire rack for 5 minutes, then remove them from the pan and transfer them to a wire rack to cool.
Recipe Notes
Nutritional Estimates Per Serving (1 muffin): 171 calories, 7.3 g fat, 25.6 g carbs, 2.9 g fiber, 3.5 g protein and 5 WW PointsPlus ValueVariations: 3 cups Kellogg's Raisin Bran cereal or All Bran flakes cereal may be substituted for the All-Bran cereal.Orange Berry Muffins: Decrease sugar to ¼ cup. Substitute orange juice for milk and stir in ½ cup dried cranberries with the flour mixture. Bake about 15 to 20 minutes or until a toothpick inserted in the center of the muffins comes out clean.