Breakfast Bran Muffins

Name: Breakfast Bran Muffins
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2-1/2 dozen.
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 Nellie’s Free Range 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

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

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 Nellie’s Free Range 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.

Nutrition 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.

Originally published as Six Week Bran Muffins in Holiday & Celebrations Cookbook 2009

Reviews

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Average Rating:

G-Paa

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.
Karen42

Feb 16, 2013

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