Fruitcake Bran Muffins Recipe

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Fruitcake Bran Muffins Recipe

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"We've been trying to get more fiber in our diet, but we don't like the cardboard taste of regular bran muffins," explains Norene Stead of Salt Lake City, Utah. "So I jazzed these up and now they taste almost like Christmas fruitcake!"
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling

Ingredients

  • 1-1/2 cups All-Bran
  • 1-1/2 cups milk
  • 1/2 cup vegetable oil
  • 1-1/4 cups all-purpose flour
  • 3/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs, beaten
  • 1/2 cup chopped red and green candied cherries
  • 1/2 cup chopped candied pineapple
  • 1/2 cup chopped citron

Directions

In a bowl, combine the bran, milk and oil; let stand for 5 minutes. Meanwhile, combine the dry ingredients in a large bowl. Stir in eggs and bran mixture. Fold in the cherries, pineapple and citron. Fill greased or paper-lined muffin cups three-fourths full.
Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 1-1/2 dozen.
Originally published as Fruitcake Bran Muffins in Quick Cooking November/December 2001, p21

Nutritional Facts

1 each: 196 calories, 8g fat (1g saturated fat), 26mg cholesterol, 186mg sodium, 31g carbohydrate (21g sugars, 2g fiber), 3g protein.

  • 1-1/2 cups All-Bran
  • 1-1/2 cups milk
  • 1/2 cup vegetable oil
  • 1-1/4 cups all-purpose flour
  • 3/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs, beaten
  • 1/2 cup chopped red and green candied cherries
  • 1/2 cup chopped candied pineapple
  • 1/2 cup chopped citron
  1. In a bowl, combine the bran, milk and oil; let stand for 5 minutes. Meanwhile, combine the dry ingredients in a large bowl. Stir in eggs and bran mixture. Fold in the cherries, pineapple and citron. Fill greased or paper-lined muffin cups three-fourths full.
  2. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 1-1/2 dozen.
Originally published as Fruitcake Bran Muffins in Quick Cooking November/December 2001, p21

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