Bran Muffins Mmm Mmm Good
Start your day with the wholesome goodness of "Bran Muffins Mmm Mmm Good," a moist and flavorful breakfast treat packed with natural fiber and comforting spices. This easy recipe blends hearty bran cereal and tangy buttermilk for a tender texture, while a hint of cinnamon and brown sugar adds warmth and sweetness. Customizable mix-ins like plump raisins and crunchy walnuts elevate these muffins to the next level, making them perfect for a quick snack or on-the-go breakfast. Ready in just 35 minutes from start to finish, these muffins are a satisfying, freezer-friendly option to keep your mornings delicious and nutritious. Whether you enjoy them fresh out of the oven or reheated throughout the week, these bran muffins are sure to delight the whole family!
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Recipe Information
Ingredients
- 2 cups bran cereal
- 1.25 cups buttermilk
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 cup brown sugar, packed
- 1 large egg
- 0.25 cup canola oil
- 1 teaspoon pure vanilla extract
- 0.5 cup raisins (optional)
- 0.25 cup chopped walnuts (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
In a large bowl, combine the bran cereal and buttermilk. Stir well and let it sit for about 5 minutes to soften.
In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
To the softened bran mixture, add the brown sugar, egg, canola oil, and vanilla extract. Mix well until fully combined.
Gradually add the dry ingredients to the wet mixture, stirring just until moistened. Be careful not to overmix; the batter should be slightly lumpy.
If using, fold in the raisins and chopped walnuts for additional texture and flavor.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
1942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 253 mg | 84% | |
| Sodium | 3506 mg | 152% | |
| Total Carbohydrate | 354.7 g | 129% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 179.4 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 10.3 mcg | 52% | |
| Calcium | 595 mg | 46% | |
| Iron | 38.2 mg | 212% | |
| Potassium | 1643 mg | 35% | |
*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.
