Classic Bran Muffins
- Hearty, moist muffins are ready in 25 minutes and use simple ingredients.
- Recipe uses All-Bran Buds® cereal for fiber and taste.
- Make 12 muffins with each batch.
- Try a streusel topping for extra sweetness and texture.
- Create homemade buttermilk with milk and vinegar or lemon juice.
Hearty, moist and not too sweet...sometimes the best things are kept simple
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
Directions
- Preheat oven to 200°C (400°F).
- In a medium bowl, combine cereal and milk and let stand for 5 minutes. Stir in egg, oil and vanilla.
- 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.
- 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.
