Classic Bran Muffins

Classic Bran Muffins

Hearty, moist and not too sweet...sometimes the best things are kept simple

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PREP TIME (MIN)

10

TOTAL TIME (MIN)

25

SERVINGS

12 muffins

Ingredients

  • 375 mL or 1 ½ cups

    All-Bran Buds® cereal

  • 300 mL or 1 ¼ cupsbuttermilk
  • 1large egg
  • 75 mL or 1/3 cupvegetable oil
  • 15 mL or 1 tbsp vanilla extract
  • 375 mL or 1 ½ cupall-purpose flour
  • 125 mL or ½ cuppacked brown sugar
  • 15 mL or 1 tbspbaking powder
  • 10 mL or 2 tspground cinnamon
  • 2 mL or ½ tspsalt

All-Bran Buds® Cereal

Directions

  1. Preheat oven to 200°C (400°F).
  2. In a medium bowl, combine cereal and milk and let stand for 5 minutes. Stir in egg, oil and vanilla.
  3. In a large bowl, combine remaining ingredients. Stir cereal mixture into dry ingredients, stirring until moistened. Spoon batter into a greased or baking paper lined 12-cup muffin tin.
  4. Bake in the centre of an oven of for 20 – 25 minutes or until golden brown. Cool in pan for 5 minutes and then turn out on to rack to cool.

Variation: For Streusel topped Bran Muffins, combine 60 mL or ¼ cup brown sugar, 60 mL or ¼ cup All-Bran Buds® cereal, 30 mL or 2 tbsp all-purpose flour, 2 mL or ½ tsp cinnamon and 30 mL or 2 tbsp softened butter in a bowl with a fork until crumbly. Divide over the top of muffins just before baking.

Tip: To make your own buttermilk, add 15 mL or 1 tbsp vinegar or lemon juice to a measuring cup. Add milk until mixture measures 250 mL or 1 cup. Allow the mixture to sit for 5 to 10 minutes.

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's® products. Results with other products may vary.