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Bran Muffins

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  • 10 min prep time
  • 30 min total time
  • 10 ingredients
  • 30 servings
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Bran cereal provides a simple addition to these delicious muffins that are ready in 30 minutes.

Ingredients

2
cups shreds of whole bran cereal
2 1/2
cups buttermilk
1/2
cup oil
2
eggs
2 1/2
cups all-purpose flour
1 1/2
cups sugar
1 1/4
teaspoons baking soda
1
teaspoon baking powder
1/2
teaspoon salt
3/4
cup raisins, if desired

Steps

  • 1 In large bowl, combine cereal and buttermilk; mix well. Let stand 5 minutes until cereal is softened. Add oil and eggs; blend well.
  • 2 Add all remaining ingredients; mix well. Batter can be baked immediately or stored in tightly covered container in refrigerator for up to 2 weeks.
  • 3 When ready to bake, heat oven to 400°F. Grease desired number of muffin cups or line with paper baking cups. Stir batter; fill greased muffin cups 3/4 full.
  • 4 Bake at 400°F. for 18 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.
  • 1 In large bowl, combine cereal and buttermilk; mix well. Let stand 5 minutes until cereal is softened. Add oil and eggs; blend well.
  • 2 Add all remaining ingredients; mix well. Batter can be baked immediately or stored in tightly covered container in refrigerator for up to 2 weeks.
  • 3 When ready to bake, heat oven to 400°F. Grease desired number of muffin cups or line with paper baking cups. Stir batter; fill greased muffin cups 3/4 full.
  • 4 Bake at 400°F. for 18 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin
Calories
150
Calories from Fat
35
% Daily Value
Total Fat
4g
6%
Saturated Fat
1g
5%
Cholesterol
15mg
5%
Sodium
140mg
6%
Total Carbohydrate
26g
9%
Dietary Fiber
2g
8%
Sugars
14g
14%
Protein
3g
3%
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
4%
4%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
1 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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