Bran muffins may not be the normal muffin to crave but I love this bran muffin recipe and have since I was little. The recipe is adapted from a recipe my mom got from the dietician at the hospital when she had me. And no, these muffins don’t taste like hospital food.
These muffins are surprisingly sweet as well as nourishing! Since this sweet muffin has stayed around my kitchen since I was born, today’s song is “Stay as Sweet as You Are” sung by Nat King Cole.
Bran Muffins
Ingredients
- 3 cups Kellogg's® All-Bran® Original cereal, divided
- 1 cup boiling water
- 1 1/2 cups sugar
- 2 cups buttermilk
- 1/2 cup canola oil
- 2 eggs
- 1/4 teaspoon salt
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking soda
Instructions
- Put 2 cups Kellogg's® All-Bran® Original cereal in a bowl. Pour boiling water over it. Stir as cereal soaks up the water. Add sugar, buttermilk, and oil then stir together.
- Add eggs. Stir.
- Combine salt, flour and remaining one cup of Kellogg's® All-Bran® Original cereal in a separate bowl then add to first mixture. Stir until just mixed.
- Add baking soda and stir gently just until incorporated into the batter.
- Using a quarter-cup measure, scoop batter into muffin tins lined with baking cups. I use the Reynolds Wrap® Foil Baking Cups 2 1/2-inch cups. I leave the paper liner inside the foil cup. This batter makes 24 regular sized muffins so make sure you have enough baking cups.
- Bake at 375 degrees for 12-15 minutes or until top springs back when tapped.
Notes
Healthier, fewer calorie variation: Use same amount of Splenda to replace sugar. Use finely ground wheat flour in place of All-Purpose flour. The wheat flour will make the muffins even heartier.
