Bran Buds Muffins
Start your mornings off right with these wholesome and hearty Bran Buds Muffins, a breakfast classic that's as nutritious as it is delicious! Made with two full cups of wheat Bran Buds cereal, these muffins are packed with fiber and pair perfectly with the natural sweetness of brown sugar and an optional hint of chewy raisins. The recipe is quick and easy, requiring just 15 minutes of prep time and offering a perfectly soft and moist texture thanks to the combination of milk, eggs, and vegetable oil. Lightly spiced with vanilla and baked to golden perfection, these muffins are a healthy grab-and-go option for busy mornings or a comforting snack with your afternoon coffee. Enjoy them fresh or make a batch ahead of time to freeze for ultimate convenience!
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Recipe Information
Ingredients
- 2 cups wheat Bran Buds cereal
- 1.5 cups all-purpose flour
- 0.75 cups brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1.5 cups milk
- 2 large eggs
- 0.5 cups vegetable oil
- 1 teaspoon vanilla extract
- 0.5 cups raisins (optional)
Instructions
Preheat your oven to 375°F (190°C) and grease a standard 12-cup muffin tin or line it with paper liners.
In a large mixing bowl, combine the wheat Bran Buds cereal and milk. Let it sit for about 5 minutes so the cereal softens.
In a separate bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, and salt.
Once the cereal has softened, add the eggs, vegetable oil, and vanilla extract to the cereal and milk mixture. Stir until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix. If you're using raisins, gently fold them into the batter at this stage.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftover muffins in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
1682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 405 mg | 135% | |
| Sodium | 3677 mg | 160% | |
| Total Carbohydrate | 335.1 g | 122% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 175.4 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 6.1 mcg | 30% | |
| Calcium | 683 mg | 53% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1696 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
