Bran Muffins
Just thought I’d pop in for a quick hello, and offer you a muffin.
I’m still determined to plow through the ridiculous excess of food stacked three layers deep on my shelves. Did I know I had Red River cereal back there? I did not. Nor did I realize I never finished that box of All Bran that I purchased in an impulsive act of grown-up health-consciousness, then ate maybe three bowls of. And if you’ve been hanging around here a lot, you may know that I hate to waste stuff. Especially food.
And so I snooped around at a few cereal-based recipes, and looked up Sue’s not-a-crap-muffin recipe, and made these, and they turned out really well. I imagine they’d work out just fine using any grainy cereal-turned-mush. I added a peach, cut into chunks; you could add blueberries, or raspberries, or fresh apricots. They aren’t too hard-core, in comparison to others in the realm of bran muffins – not overly grainy in the sort of way that makes it seem like it might have come out of a horse.
Bran Muffins
AuthorJulie
Preheat the oven to 375F. In a large bowl, stir together the cereal and buttermilk; let stand for 10 minutes or so, until soft.
Stir in the sugars, oil, egg and molasses, if you're using it. Add the flour, baking powder, baking soda and salt and stir until almost combined; add the raisins (or berries, or chopped peach) and stir just until blended.
Divide the batter among 12 muffin cups that have been lined with paper liners or sprayed with nonstick spray. Bake for 25 minutes, until golden and springy to the touch.
Ingredients
Directions
Preheat the oven to 375F. In a large bowl, stir together the cereal and buttermilk; let stand for 10 minutes or so, until soft.
Stir in the sugars, oil, egg and molasses, if you're using it. Add the flour, baking powder, baking soda and salt and stir until almost combined; add the raisins (or berries, or chopped peach) and stir just until blended.
Divide the batter among 12 muffin cups that have been lined with paper liners or sprayed with nonstick spray. Bake for 25 minutes, until golden and springy to the touch.
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Mmm, love the look of these muffins! I adore peach muffins, and these look totally fantastic…yum!
“look like they came out of a horse?” HA HA HA HA HA HA
Having grown up with horses I easily pictured this and at this late hour found that image hilarious! I’m a muffin mavin, so a new tested recipe never goes to waste.
Plus, I’m notorious for buying healthy cereal that I decide I don’t like after one try and then it sits in the cupboard for months(years?)
Yum peach muffins! And bran muffins always have a funny look about them but the addition of peaches definitely make yours look less “gross.” Can’t wait to try these!
I have some Red River Cereal in my pantry too. Do you have a muffin recipe for this cereal that doesn’t yield one-ton muffins?
Not yet. I should get back to working on that one!
Was just thinking about bran muffins. Funny! Yours looks superb..and peaches? Yum!
I can’t wait for peaches to be in season here. These look so delicious.
Great! I’ll serve these to my painting class this weekend. Thanks Julie!
Yay! another great use-up-the-dust-at-the-bottom-of-the-cereal-box recipe!
that’s a mighty fine photo, Julie.
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Loved these muffins and made a double batch tonight! Wonderful with peaches and did them with Mango tonight. Added a bit more sugar and a little less baking powder and a little less baking soda.