Best 7 All Bran Muffins Recipe From Cereal Box Recipes
In the realm of breakfast treats, few can resist the allure of a warm, fluffy all-bran muffin. These delectable morsels, characterized by their subtly nutty flavor and hearty texture, offer a satisfying start to the day. While prepackaged muffin mixes offer convenience, nothing beats the homemade goodness of all-bran muffins made from scratch. In this comprehensive guide, we embark on a culinary journey to uncover the secrets behind creating the perfect all-bran muffin recipe as found on cereal boxes. We will explore the essential ingredients, step-by-step instructions, and expert tips to ensure your muffins turn out moist, flavorful, and irresistibly tempting. Whether you're a seasoned baker or a novice in the kitchen, this article will equip you with the knowledge and confidence to create all-bran muffins that will delight your taste buds and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
THE ORIGINAL ALL BRAN MUFFINS
Make and share this The Original All Bran Muffins recipe from Food.com.
Provided by Dienia B.
Categories Quick Breads
Time 50m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine cereal and milk. Let stand 1/2 hour.
- Add egg and oil; beat well.
- Add rest of ingredients. Beat just until combined.
- Put into muffin pans sprayed with Pam.
- Bake at 400 degrees Fahrenheit for 20 minutes or until golden brown.
CLASSIC FROM THE BOX ALL BRAN MUFFINS RECIPE
Make and share this Classic from the Box All Bran Muffins Recipe recipe from Food.com.
Provided by FarahC
Categories Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Stir flour, sugar, baking powder and salt. Set aside. In large mixing bowl, combine All-Bran cereal and milk. Let stand 5 minutes or until softened. Add.
- egg and oil. Beat well. Add flour mixture, stirring only until combined.
- Portion batter evenly into twelve 2 1/2-inch muffin-pan cups coated with.
- cooking spray. Bake at 400 degrees for about 15-20 mins or until lightly browned.
- Serve warm. Yield: 12 muffins.
- This from the All-Bran cereal box!
Nutrition Facts : Calories 169.5, Fat 6.5, SaturatedFat 1.4, Cholesterol 19.1, Sodium 184.8, Carbohydrate 27.4, Fiber 3.4, Sugar 10, Protein 4.1
BRAN MUFFINS
These hearty, nutritious muffins make a nice addition to all your meals no matter what time of day. They can bake while you prepare other menu items, so you can enjoy them hot from the oven.
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- Combine flour, baking powder, sugar and salt; set aside. In a bowl, combine cereal and milk; let stand for 2 minutes. Add egg and oil; mix well. Add dry ingredients, stirring just until combined. , Spoon into greased muffin cups. Bake at 400° until golden brown, 18-20 minutes. Serve warm.
Nutrition Facts :
BRAN MUFFINS II
A classic overnight bran muffin recipe. This recipe is great because batter is kept in the refrigerator and you can make muffins as needed.
Provided by PALJOEY
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time P1DT1h
Yield 48
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a large mixing bowl, sift flour. Add the cereal, sugar, baking soda and salt; stir to combine.
- Add eggs, shortening and buttermilk; mix well.
- Cover bowl and store batter in refrigerator for at least 24 hours before using. Batter will keep in the refrigerator for up to 6 weeks. Batter should remain covered and should not be stirred.
- Scoop batter into lined or lightly greased muffin cups, filling each cup 2/3 full. Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Nutrition Facts : Calories 155.4 calories, Carbohydrate 25.4 g, Cholesterol 16.3 mg, Fat 5 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 1.3 g, Sodium 273.2 mg, Sugar 14 g
BRAN CEREAL FRUIT MUFFINS
I keep this recipe for large gatherings, even picky eaters like these muffins!
Provided by LizzyJane
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time 30m
Yield 54
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 54 muffin cups or line with paper muffin liners.
- Beat bran cereal, buttermilk, flour, sugar, fruit cocktail, vegetable oil, eggs, cinnamon, and salt together in a bowl with an electric mixer on medium speed until batter is blended, about 2 minutes. Spoon batter into prepared muffin cups, filling each about 2/3 full.
- Bake in the preheated oven until golden and set, 16 to 18 minutes.
Nutrition Facts : Calories 166.5 calories, Carbohydrate 28.8 g, Cholesterol 14.5 mg, Fat 4.9 g, Fiber 1.5 g, Protein 3.1 g, SaturatedFat 0.8 g, Sodium 162.7 mg, Sugar 15.6 g
BRAN MUFFINS
These hearty muffins freeze perfectly for up to three months. Use resealable plastic freezer bags or freezer containers.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 12
Number Of Ingredients 12
Steps:
- Heat the oven to 400°F. Place a paper baking cup in each of 12 regular-size muffin cups, or spray just the bottoms of the cups with cooking spray.
- Place cereal in a resealable food-storage plastic bag; seal the bag. Roll over cereal with a rolling pin or bottle, or press with bottom of small saucepan, to crush cereal into fine crumbs.
- In a medium bowl, stir the crushed cereal, milk, raisins and vanilla until well mixed. Let stand about 5 minutes or until cereal has softened. Beat in the oil and egg with a fork.
- In another medium bowl, stir the flour, brown sugar, baking powder, salt and cinnamon until well mixed. Stir flour mixture into cereal mixture just until flour is moistened (batter will be lumpy). Spoon the batter into the cups, dividing batter evenly.
- Bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean. If muffins were baked in paper baking cups, immediately remove from pan to a cooling rack. If muffins were baked in a sprayed pan, leave in pan about 5 minutes, then remove from pan to a cooling rack. Serve warm if desired.
Nutrition Facts : Calories 170, Carbohydrate 26 g, Cholesterol 20 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 210 mg, Sugar 10 g, TransFat 0 g
SIX-WEEK BRAN MUFFINS
Steps:
- In a large bowl, beat eggs and sugar until well combines. Stir in buttermilk, cereal, flour, oil, baking soda and salt; mix well. Refrigerate at least 6 hours before using. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Batter may be stored, covered, in the refrigerator for up to 6 weeks.
Nutrition Facts :
Tips:
- Preheat your oven to the temperature specified in the recipe before starting to make the muffins. This ensures that the muffins will bake evenly.
- Measure your ingredients carefully. Using the wrong amount of ingredients can result in muffins that are too dry, too wet, or have an unpleasant texture.
- Mix the batter until just combined. Overmixing can result in tough muffins.
- Line your muffin tins with paper liners. This makes it easy to remove the muffins from the tins and prevents them from sticking.
- Bake the muffins for the amount of time specified in the recipe. Overbaking can result in dry muffins.
- Let the muffins cool completely before frosting or serving. This allows the muffins to set properly.
Conclusion:
These All-Bran muffins are a delicious and easy way to start your day. They are packed with fiber and nutrients, and they can be made with a variety of ingredients, so you can customize them to your own taste. Whether you like them plain, with butter, or with jam, these muffins are sure to be a hit.
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