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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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I have made many bran muffins over my years of baking this one has become my all-time favorite, and when you make these you will see why! -throw in some fresh blueberries in place of the raisins if desired, I have even made these using Raisin Bran cereal and also using wheat bran - you will love these muffins! Ingredients:
1 1/2 cups all-bran cereal (this will not work using bran buds cereal) |
1 cup buttermilk (low-fat is okay) |
1/3 cup vegetable oil (or melted butter) |
1 large egg, beaten |
3/4 cup brown sugar, packed (reduce sugar for a a less sweeter muffin) |
2 teaspoons maple extract or 2 teaspoons use vanilla extract |
1/2 cup all-purpose white flour |
1/2 cup whole wheat flour (even better use 1 cup whole wheat flour) |
1 1/4 teaspoons baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/2 teaspoon cinnamon (can use 1 teaspoon) |
1/4 teaspoon ground nutmeg |
1 cup raisins (or can use chopped dates) |
Directions:
1. Preheat oven to 350°F.
2. Line 12 regular-size muffin tins with paper liners (or 7 jumbo muffin tins).
3. In a medium bowl mix together the All-Bran cereal with buttermilk; let sit for about 10-12 minutes stirring once.
4. In another bowl whisk together the oil, egg, brown sugar and vanilla until well blended, then add to the buttermilk mixture; mix to combine with a wooden spoon.
5. In another bowl mix together flour, baking powder, baking soda, salt and cinnamon and nutmeg; add to the wet mixture and mix JUST until blended using a wooden spoon or a small spatula (a few small lumps in the mixture are okay!).
6. Fold in raisins or dates.
7. Divide the batter evenly between the 12 muffin tins.
8. Bake for about 18-22 minutes, or until the muffins test done (if using jumbo muffin tins increase baking time).
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