What do you eat for breakfast? I could go two months straight eating my variety box of instant oatmeal every morning and then all of a sudden I get sick of it and need to mix it up. Well, I hit that wall this week so I made these muffins this morning. (You can find the recipe in my book.)
Not only are they moist and have a great bran taste, they freeze well! If you prefer to make a few fresh muffins at a time, this muffin batter keeps well in the refrigerator for several days!
If you make these muffins, be sure to use baking raisins, they’re plump and juicy and make a huge difference!
This is how I like to eat them. Warm with butter! How about you?
Bran Muffins
Ingredients
- 2 ¼ cups original All Bran cereal (not flakes)
- 2/3 cup boiling water
- 1 ½ cups buttermilk
- 2 eggs
- 1/3 cup canola oil
- 1 ¾ cups flour
- 1 cup plus 2 tablespoons sugar
- 1 ¾ teaspoons baking soda
- ½ teaspoon salt
- 1 cup baking raisins
Directions
- Preheat the oven to 350°F.
- In a small bowl, combine the bran cereal and water: set aside.
- In another small bowl, combine the buttermilk, eggs, and oil.
- In a large mixing bowl, combine the flour, sugar, baking soda, salt, and raisins.
- Fluff up the cereal mixture with a fork to break it up. Add the cereal mixture and the buttermilk mixture to the large mixing bowl. Stir until just combined. Do not over mix.
- Spray a muffin tin with nonstick spray. Pour ½ cup of batter into each muffin cup.
- Bake for 24-25 minutes or until an inserted toothpick comes out clean.
- Cool for 10 minutes in the muffin pan. Remove the muffins to a wire rack to cool.
Yield: 12 regular muffins
*This batter will keep for several days in the refrigerator if you want to make a few fresh muffins each day or freeze the cooled muffins up to 2 months.
Hi Jane!
I will have to plug this recipe into the Weight Watchers recipe builder to see how many points each muffin has. They look so good! (full of fiber too!) I know what you mean about getting bored with meals. It happens to me a lot too!
Oh, those look so yummy! I haven’t had a bran muffin in a long time, but I may have to give this recipe a try. I make big breakfasts on the weekends and I bet the kiddos will like these because of the raisins.
Oh Jane - you temptress! =) These look absolutely mouth-watering. Must make them soon. HOW I love a recipe that you don’t have to bake all at once. Thanks so much.
That bran muffin with the butter melting on top looks soooooo yummy! I didn’t know Sun-Maid made “baking raisins”. Thanks for this tip on plump, moist raisins and for this recipe! 🙂
Look delicious. I love mines with butter too.
I wish I was a baker bc I would for sure be making these!
What a great way to mix it up! And I love that its still incorporates fiber-rich ingredients. Can’t wait to give these a try!
You know what? I was looking for those in the store recently and could NOT find them, so I thought they stopped making them. I’m so happy to see I was wrong!
I love a good bran muffin! These look great and I am a raisin lover!
CONGRATULATIONS!!! Your muffins were chosen to be on Today’s Feature Post from Cast Party Wednesday! Thank you for sharing your recipe with us! ~Sheryl @ Lady Behind The Curtain~
http://www.ladybehindthecurtain.com/todays-feature-post-cast-party-57-5/
I love muffins warm with butter too! These look scrumptious….thanks so much for sharing at Mix it up Monday Jane 🙂
I hate raisins in baking with a passion, not sure why, but these look good, so it may be worth a try:)
These look so good Jane. With all that bran cereal, they have got to be healthy. Love the picture with the melted butter…..I can taste it now! 😉
These look great but is there something I could sub for the cup of sugar ?