bran muffin recipe

Start the day right with these wholesome apple and bran muffins, perfect for breakfast or a quick snack on the go!

Apple and bran muffins

flour,

tsp baking powder, sifted

wheat bran

brown sugar

cinnamon

pink lady apple, grated

milk

Coles Apple Sauce

vegetable oil

egg, lightly beaten

tsp cinnamon

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5751743652001&=domain=taste

5348771529001-5751743652001

This recipe for a Pail Full of Bran Muffins is made with bran flakes cereal.  Keep the batter in the fridge for up to 2 weeks, and bake muffins as you want them.

Pail Full of Bran Muffins (made with bran flakes cereal)

bran cereal flakes

buttermilk

eggs

white sugar

vanilla

raisins

all purpose flour

tsp baking soda

tsp baking powder

tsp salt

Line a muffin tin with paper liners. Set aside.

In a large mixing bowl combine the buttermilk and bran flakes. Let sit for at least 15 minutes, stirring a few times.

In a separate bowl whisk together the oil and eggs.

Then stir in the bran mixture and raisins. Mix well.

In a separate bowl, whisk together the flour, baking soda, baking powder and salt.

Let the muffins cool in the pan for 5 minutes, then remove them and place on a cooling rack.

I absolutely LOVE these muffins, I’ve made them multiple times now and they ALWAYS come out good. I blend the cereal and raisins before soaking, I like the small soft raisin bits all throughout the muffin.

These were absolutely delicious!  I was wanting a recipe that used the cereal flakes, since that's what I keep on hand for eating.  I reduced the recipe to one third and got 9 five-oz muffins.  I baked at 375 to get them a little more rounded.  I added a smidge of orange zest and cinnamon, and left out the raisins.  In the future if I have raisins and add them, I will probably chop them a bit.  These baked up so pretty, and were so tender and moist.  Thank you!!

These were so good!! I’ve been looking for an easy recipe and this was it! Delicious and moist and I love flavor and texture. Thank you!

Grandma&#39;s classic bran muffins are a quick breakfast or snack, and a perfect companion for a hot cup of coffee or tea.

The Best Bran Muffin Recipe

¼ cups All-Bran Original cereal, (divided)

all-purpose flour

baking soda

salt

sour cream, (at room temperature)

eggs, (at room temperature)

⅔ cup packed light brown sugar

molasses

vanilla extract

raisins, dried cranberries, or dried cherries

Adjust an oven rack to the middle position. Preheat oven to 400°F.

Take about half of the All Bran cereal, place it in a food processor, and process until finely ground. Alternatively, you can place half of the cereal in a large Ziploc bag, and use a rolling pin or meat mallet to crush the cereal into fine crumbs. Set aside.

In a large bowl, whisk together the flour, baking soda, and salt.

In a separate bowl, whisk together the sour cream, oil, eggs, brown sugar, molasses, and vanilla extract.

Stir in the crushed cereal and the remaining whole cereal. Let the mixture sit until the cereal is evenly moistened, about 5 minutes.

Add the wet ingredients to the dry ingredients. Stir just until combined; do not over-mix. Gently fold in the raisins, cranberries, or cherries.

Divide the batter into greased or paper-lined standard muffin cups, filling each cup to the top.

Bake for 16-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

Cool muffins in the pan for about 5 minutes, and then transfer to a wire cooling rack.

These All Bran Muffins are the absolute best breakfast muffins you&#039;ll ever have! Filled with all bran cereal and whole wheat flour, these muffins are hearty but so light and fluffy!

All Bran Muffins with Buttermilk

water

brown sugar (packed, can be light or dark brown sugar)

whole wheat flour

Place the All Bran in a large bowl. Pour the boiling water overtop and stir to combine. Let sit for 20-30 minutes to cool and absorb the liquid. 

In a medium bowl add the brown sugar, vegetable oil, eggs, and vanilla extract. Use a whisk or a fork and stir until everything is combined. Set aside. 

Place the buttermilk in a large liquid measuring cup. Add the baking soda to the buttermilk and with a fork, mix until it becomes foamy and begins to rise. Pour the buttermilk into the large bowl containing the bran mixture. Add the sugar, oil, and egg mixture and stir until mostly combined. Add the salt and whole wheat flour and mix until combined and no flour pockets remain. 

Cover the bowl and place in the fridge overnight. This step is important because this resting time allows the flavor to deepen, the bran to soften and produces a muffin with a tender crumb and better rise.

When ready to bake, remove the muffin batter from the fridge and Preheat oven to 400°F. 

Spray a muffin tin with nonstick cooking spray. Using a 3 T sized cookie scoop, portion the muffin batter into each muffin cavity (batter will fill about halfway). Bake for 15 minutes (see note 1) or until a toothpick comes out clean or with a few moist crumbs. Remove from the oven and let sit in the muffin tin for 3-5 minutes then turn out muffins onto a wire cooling rack. 

Dry. Bitter with wheat flour,  not sweet enough.

Should I make any adjustments if I add chopped dates?
Can't wait to try these!

These muffins are awesome!  The PRINT link on the recipe doesn't seem to work, though.

I can't wait to make these! My mom got me hooked on these when I was a kid and I have not had them in years!
I feel like she used white sugar not brown though. Is that ok? Plz let me know!

I made these last week and have been enjoying them almost every day. They also freeze well. My husband has shocked me by eating (and liking them) too! I just bought more buttermilk so I can make them again next week when my daughter visits😊

These muffins are so tasty and so tender.  My whole family commented on how good they are! By far the best bran muffins I’ve made!

This bran muffin recipe is a wholesome classic that’s anything but boring! The muffins are soft, moist, and hearty, with a lightly sweet flavor and a tender crumb throughout.

Moist Bran Muffin Recipe

whole wheat flour (also called wholemeal flour)

tsps baking powder

½ tsp baking soda

1½ tsps ground cinnamon

light brown sugar

tbsps blackstrap molasses

egg (room temperature)

applesauce

milk (room temperature)

raisins (optional (see note 3))

Preheat your oven to 425°F (220°C) conventional (see note 1 if using a convection oven) and line a 12-hole standard muffin tray with muffin liners. Set aside.

In a medium bowl, sift together the wheat bran, whole wheat flour, baking powder, baking soda, salt, and ground cinnamon. Whisk to combine and set aside.

In a large bowl, whisk together the light brown sugar, blackstrap molasses, egg, applesauce, vegetable oil, and milk until well combined.

Add the dry ingredients to the wet ingredients and gently fold until just combined (do not overmix).

If using, gently fold through the raisins until just combined. Do not overmix.

Divide the batter evenly between the muffin liners.

Bake at 425°F (220°C) for 8 minutes, then reduce the oven temperature to 350°F (180°C) and bake for a further 8–10 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs.

Allow the muffins to cool in the tray for 15 minutes before transferring to a wire rack to cool completely. Enjoy!

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Top 5 bran muffin recipe recipes from across the web

The most viewed bran muffin recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Apple and bran muffins

Pail Full of Bran Muffins (made wit...

The Best Bran Muffin Recipe

All Bran Muffins with Buttermilk

Moist Bran Muffin Recipe

The most viewed bran muffin recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine