Ingredients
-
1 1/2
-
1
-
1/3
-
1
-
3/4
-
2
-
1/2
-
1/2
-
1 1/4
-
1
-
1/2
-
1/2
-
1/4
-
1
-
Directions
Best Bran Muffins, 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!, Wonderfully moist unlike typical bran muffins Added frozen huckleberries instead of raisins the first time and they were great Cut back on the brown sugar to 1/2 cup when used raisins to balance the sweetness , Turned out great, even without an egg Added 2 Tbsp additional buttermilk to make up for the missing egg, then baked for 22 minutes at 350, plus an additional 10 minutes at 325 Can’t wait to try the correct recipe, egg and all 🙂 Only had 1/2 cup raisins, so added 1/2 cup thinly sliced apple as well
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Steps
|
1
Done
|
Preheat Oven to 350f. |
|
2
Done
|
Line 12 Regular-Size Muffin Tins With Paper Liners (or 7 Jumbo Muffin Tins). |
|
3
Done
|
in a Medium Bowl Mix Together the All-Bran Cereal With Buttermilk; Let Sit For About 10-12 Minutes Stirring Once. |
|
4
Done
|
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
Done
|
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
Done
|
Fold in Raisins or Dates. |
|
7
Done
|
Divide the Batter Evenly Between the 12 Muffin Tins. |
|
8
Done
|
Bake For About 18-22 Minutes, or Until the Muffins Test Done (if Using Jumbo Muffin Tins Increase Baking Time). |
