Red River Oat Bran Muffins
Start your day with wholesome goodness by baking these flavorful Red River Oat Bran Muffins, a fiber-packed treat loaded with nutritious ingredients like Red River cereal, oat bran, and whole wheat flour. Infused with the rich sweetness of brown sugar and a hint of vanilla, these muffins strike the perfect balance between hearty and indulgent. Optional mix-ins like raisins, dried cranberries, or chopped nuts add bursts of flavor and texture to this versatile recipe. Quick to prepare in just 15 minutes and ready in under 40, these muffins are ideal as a grab-and-go breakfast or a satisfying midday snack. With their high-fiber content and comforting homemade taste, they’re a nutritious, easy-to-make addition to your baking repertoire. Perfect for busy mornings or meal-prepping enthusiasts!
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Recipe Information
Ingredients
- 1 cup Red River cereal
- 1 cup Oat bran
- 1 cup Whole wheat flour
- 1 cup Brown sugar
- 1 tbsp Baking powder
- 0.5 tsp Baking soda
- 0.25 tsp Salt
- 2 large Eggs
- 1.25 cups Milk
- 0.5 cup Vegetable oil
- 1 tsp Vanilla extract
- 0.5 cup Raisins or dried cranberries (optional)
- 0.5 cup Chopped nuts (optional)
Instructions
Preheat your oven to 375°F (190°C) and prepare a 12-cup muffin tin by greasing it lightly or lining it with muffin liners.
In a large bowl, combine the dry ingredients: Red River cereal, oat bran, whole wheat flour, brown sugar, baking powder, baking soda, and salt. Mix well to ensure everything is evenly distributed.
In a medium bowl, whisk together the wet ingredients: eggs, milk, vegetable oil, and vanilla extract until smooth and well combined.
Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined—do not overmix. The batter will be thick.
If desired, fold in the raisins or dried cranberries and chopped nuts for added texture and flavor.
Evenly divide the batter among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Enjoy these hearty, fiber-rich muffins as a breakfast on the go or a nutritious snack!
Nutrition Facts
Calories |
4003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.3 g | 216% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 67.4 g | ||
| Cholesterol | 399 mg | 133% | |
| Sodium | 2882 mg | 125% | |
| Total Carbohydrate | 560.9 g | 204% | |
| Dietary Fiber | 60.8 g | 217% | |
| Total Sugars | 219.8 g | ||
| Protein | 97.0 g | 194% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 858 mg | 66% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 3721 mg | 79% | |
*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.
