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Breakfast Bran Muffins

 Breakfast Bran Muffins
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
30 ServingsPrep: 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.

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Breakfast Bran Muffins (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 muffin equals 149 calories, 4 g fat (2 g saturated fat), 23 mg cholesterol, 256 mg sodium, 28 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.