Description
Delicious and hearty All Bran Muffins that are packed with fiber and perfect for a nutritious breakfast or snack. These muffins are made with bran flakes and All-Bran cereal soaked overnight to create a moist texture, combined with classic muffin ingredients and baked to golden perfection.
Ingredients
Soaking Mixture
- 1 cup boiling water
- 1 cup Bran Flakes
Wet Ingredients
- 2 eggs
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups buttermilk
Dry Ingredients
- 2.5 cups all-purpose flour
- 2 ½ teaspoons baking soda
- ½ teaspoon kosher salt
Additional
- 2 cups All-Bran cereal (sticks)
Instructions
- Soften Bran Flakes: Add the bran flakes to a bowl and pour the boiling water over top. Set aside to soften for 5 minutes to allow the flakes to absorb the water and become tender.
- Combine Wet Ingredients: In a large bowl, whisk together the eggs, granulated sugar, vegetable oil, vanilla extract, and buttermilk until smooth. Then, add the softened bran mixture, whisking constantly to incorporate all ingredients evenly.
- Mix Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking soda, and kosher salt. This ensures the leavening agents and salt are evenly distributed.
- Combine Wet and Dry Ingredients: Add the dry mixture to the wet ingredients and stir until just combined. Avoid overmixing to keep the muffins tender. Then gently fold in the 2 cups of All-Bran cereal sticks for extra texture and fiber content.
- Refrigerate Batter: Cover the batter with plastic wrap or transfer to a sealed container and refrigerate for at least 8 hours. For best results, refrigerate between 24 hours up to 2 days to allow the cereal to fully hydrate and develop flavor.
- Prepare Muffin Tins: Line two muffin tins with cupcake liners or grease the wells thoroughly. Fill each muffin cup completely with the batter, ensuring equal distribution.
- Bake the Muffins: Preheat the oven to 400°F (204°C). Bake the muffins on the center rack of the oven for 13-17 minutes, or until the tops are firm and no longer wet to the touch. A toothpick inserted in the center should come out clean.
Notes
- For best texture and flavor, do not skip the refrigeration step; soaking allows the bran to soften and hydrate fully.
- You can substitute buttermilk with whole milk plus 1 tablespoon lemon juice or vinegar per cup if needed.
- Muffins are best served fresh but can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
- You can add nuts or dried fruits for variation if desired.
- Use kosher or sea salt for best flavor results.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
