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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
  • Total Time
    Prep: 25 min. Bake: 20 min.
  • Makes
    2-1/2 dozen


  • 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


  • 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.

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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.