Bran Muffins

Bran Muffins

AuthorJulie
2 cups All Bran cereal
1 3/4 cups buttermilk or plain yogurt, thinned with milk
1/2 cup sugar (white or brown)
1/2 cup packed brown sugar
1/2 cup canola oil
1 large egg
2-4 Tbsp molasses (optional-for darker, molasses-y muffins)
1 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup raisins or 1/2-1 cup fresh or frozen blueberries, or a chopped peach
1

Preheat the oven to 375F. In a large bowl, stir together the cereal and buttermilk; let stand for 10 minutes or so, until soft.

2

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.

3

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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Ingredients

 2 cups All Bran cereal
 1 3/4 cups buttermilk or plain yogurt, thinned with milk
 1/2 cup sugar (white or brown)
 1/2 cup packed brown sugar
 1/2 cup canola oil
 1 large egg
 2-4 Tbsp molasses (optional-for darker, molasses-y muffins)
 1 1/2 cups all-purpose flour
 2 tsp baking powder
 1 tsp baking soda
 1/2 tsp salt
 1/2 cup raisins or 1/2-1 cup fresh or frozen blueberries, or a chopped peach

Directions

1

Preheat the oven to 375F. In a large bowl, stir together the cereal and buttermilk; let stand for 10 minutes or so, until soft.

2

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.

3

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.

Bran Muffins
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