Breakfast Bran Muffins Recipe

5 2 2
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Breakfast Bran Muffins Recipe

Read Reviews
5 2 2
Publisher Photo
My family can get tired of the same old breakfasts. That's why I keep a batch of these moist muffins in the freezer. Everyone loves the terrific molasses flavor.—Nancy Kearney, Massillon, Ohio
MAKES:
30 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.
MAKES:
30 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.

Ingredients

  • 2 cups bran flakes
  • 1 cup All-Bran
  • 1 cup boiling water
  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 2 cups buttermilk
  • 2 tablespoons molasses
  • 2-1/2 cups all-purpose flour
  • 3 teaspoons baking soda
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup raisins

Directions

In a large bowl, combine cereals and boiling water; let stand for 5 minutes. Meanwhile, in a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition.
Stir in the buttermilk, molasses and cereal mixture. Combine the flour, baking soda, baking powder, cinnamon and salt; add to creamed mixture just until moistened. Fold in raisins.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Wrap remaining muffins in foil and freeze for up to 3 months.
To use frozen muffins: Thaw at room temperature. Yield: 2-1/2 dozen.
Originally published as Moist Bran Muffins in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p208

Nutritional Facts

1 each: 149 calories, 4g fat (2g saturated fat), 23mg cholesterol, 256mg sodium, 28g carbohydrate (16g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

  • 2 cups bran flakes
  • 1 cup All-Bran
  • 1 cup boiling water
  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 2 cups buttermilk
  • 2 tablespoons molasses
  • 2-1/2 cups all-purpose flour
  • 3 teaspoons baking soda
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup raisins
  1. In a large bowl, combine cereals and boiling water; let stand for 5 minutes. Meanwhile, in a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition.
  2. Stir in the buttermilk, molasses and cereal mixture. Combine the flour, baking soda, baking powder, cinnamon and salt; add to creamed mixture just until moistened. Fold in raisins.
  3. Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Wrap remaining muffins in foil and freeze for up to 3 months.
  4. To use frozen muffins: Thaw at room temperature. Yield: 2-1/2 dozen.
Originally published as Moist Bran Muffins in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p208

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Reviews forBreakfast Bran Muffins

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MY REVIEW
G-Paa User ID: 8612177 240640
Reviewed Dec. 30, 2015

"I put in walnuts instead of raisins. I also used 3 cups of all Bran ,I didn't have bran flakes. Turned out great."

MY REVIEW
Karen42 User ID: 4908813 142148
Reviewed Feb. 16, 2013

"Delicious, moist, and nutritious. I make it frequently. Using Raisin Bran and adding pecans make it even better."

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