Bran Muffins
There's something incredibly comforting about a bran muffin. The flavor is wholesome and sturdy; just sweet enough to be a treat, but not so sugary as to induce guilt. For a portable breakfast, they're hard to beat. This recipe can be made up and held in the refrigerator, unbaked, for up to a week. You can scoop as many (or few) muffins as you need, so you'll always have a fresh, warm muffin when you want it. Please note that this batter needs to be made a day in advance, so the bran can soften and the batter thicken.
Our guarantee: These muffins will be moist, slightly sweet, and tender.
- 1/2 cup boiling water
- 1/2 cup bran cereal (not flakes, preferably a wheat bran)
- 1/3 cup (vegetable oil
- 1 large egg
- 1 1/4 cups King Arthur Unbleached All-Purpose Flour
- 1/2 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup raisins
- 1 1/4 cups buttermilk
- 1/4 cup brown sugar
- 1 1/2 cups bran cereal (not flakes)
Directions
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6) Bake for 20 to 25 minutes, until a tester inserted in the center comes out clean. |
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Recipe summary
- Hands-on time:
- 15 mins.
- Baking time:
- 25 mins. to 27 mins.
- Total time:
- 45 mins. to 47 mins.
- Yield:
- 12 muffins
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- Recipe comments (14) »
Tips from our bakers
- Bran cereals can vary significantly. Some bran cereals list corn bran as the first ingredient. The recipe will still work with these cereals, but the flavor and texture will be better (and certainly more familiar) with a wheat bran cereal, such as Kellogg's All Bran.
- This batter will keep for up to a week, covered in the refrigerator. You can scoop and bake as much as you need when you need it.
- If you only want to bake one or two muffins, you can use greased custard cups instead of the muffin tin. If you use the muffin tin, put an inch of water in the empty wells to keep the pan from warping.
- Try adding a tablespoon of orange zest or 1/2 cup diced crystallized ginger for a tasty change of pace.
| Nutrition Facts | |
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Serving Size 1 muffin (97g)
Servings Per Batch 12 |
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| Amount Per Serving | |
| Calories 230 | Calories from Fat 70 |
| Daily Value* | |
| Total Fat | 8g |
| Saturated Fat | 1g |
| Trans Fat | 0g |
| Cholesterol | 20mg |
| Sodium | 370mg |
| Total Carbohydrate | 43g |
| Dietary Fiber | 7g |
| Sugars | 24g |
| Protein | 4g |
| * The nutrition information provided for each recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information. | |
Reviews
01/11/2010
Thank goodness this mix lasts in the fridge for awhile! If I had to bake it all at once my family would finish the whole batch in one day. Seriously, they're that good - I have to ration them out!
01/11/2010
I've been making these muffins for about 9 months now and we really like them. They are dense and freeze beautifully. The only additions/changes I've made is that is substitute 1/3 c unsweetened applesauce for the oil, I add a teaspoon of cinnamon and 1/2 tsp of orange peel. The very best thing about this little nuggets of wonder is that one will fill you up nicely until noon.
12/09/2009
Made a triple batch of muffins(just to use up the entire box of bran) and they were outstanding...only addition was raisins, and am finding that they freeze, defrost and reheat easily...spot on for an old fashioned raisin bran muffin!!
07/26/2009
I've made this a couple of times and was very happy with the result. I was a bit hesitant about using All Bran, so I tried it with Nature's Path Organic Smart Bran, which includes oat bran and psyllium but has wheat bran as the main ingredient. The second time I used white whole wheat flour instead of all-purpose and again was really pleased. I used blueberries rather than raisins. This seems like an excellent basic recipe that one can play around with.
07/06/2009
this is just a version of the bran muffin recipe on the bran cereal from years ago. Why doesn't anyone have a good bran muffin recipe like the muffins you get in the breakfast places in NY---that uses bran flour and molasses??
04/16/2009
These came out exactly as described, were easy to prepare and were delicious. The muffins are dense and moist, but don't seem overly heavy. Very good!
04/13/2009
Outstanding! I have made them twice now. The second time I used molasses as the sweetener and they were delicious. This recipe will be a regular for me.
03/24/2009
Great muffins!! I added lemon zest and substituted raisins for dried cranberries as a previous reviewer suggested - I baked them up this morning before work and they are terrific! Great taste, I really recommend trying these muffins with lemon zest. And don't skip the step of spraying the inside of the paper liners like I did- these muffins hold on to the paper. Yum!
02/01/2009
So easy to make and so tasty. I put in craisins and orange zest and they are delicious. The batter is alarmingly soupy when you finish mixing it but after overnight in the fridge, it's a perfect consistency. Thanks for the recipe.
01/28/2009
I make a double batch and they don't last a week. I also put chocolate chips in them. Everyone in my family loves them.
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