All-Bran® Honey Muffins
The UPS truck pulled up my driveway rather abruptly last week. That’s not so unusual, except I wasn’t expecting any deliveries. He left me not one, but two mystery packages. I enjoy nice surprises! I’ll share one of the package’s contents in the next post, but in one particularly larger box I received three varieties of Kellogg’s® All-Bran®cereals, courtesy of the FoodBuzz’ s Tastemakers Program.
I’ve been serving the Wheat Flakes for breakfast with some strawberries or bananas to accompany the cereal in my bowl of milk. There’s nothing sugary about it. They’re bran wheat flakes and they’re not bad with fruit. The Kellogg’s® All-Bran® Web site offers up a myriad of recipes to try with these high-in-fiber flakes.
Of course, I had to make bran muffins with the All-Bran® Original cereal. They’re pretty good. No nonsense, healthful muffins. Because there’s not a lot of oil or sugary substances in these muffins, you may have to warm them up if you have some leftover for the next day.
- The original recipe called for shortening. Substituted vegetable oil for the shortening.
- Added 1/4 of raisins.
- Added 1/2 cup of walnuts.
- Portioned one packet of raw sugar and sprinkled on top of each muffin before baking.
- The original directions read to bake at 400 degrees for 25 minutes. That seemed awfully long for muffins! Adjusted the temperature to 375 degrees and baking time between 15-18 minutes.
Makes 9 Muffins
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup All-Bran® Original
1/3 cup buttermilk or sour milk
1/2 cup honey
1/4 vegetable oil
1/2 cup walnuts, chopped (optional)
1/4 cup raisins (optional)
1 packet of raw sugar (to sprinkle on as garnish, optional)
Mix the dry ingredients together: Flour, baking powder, soda and salt. Set aside.
In a medium bowl, combine Kellogg’s® All-Bran® cereal and buttermilk. Let stand for about 2 minutes or until cereal softens. Mix to distribute the milk into the cereal. Add the egg, honey and vegetable oil. Mix well. Add the flour mixture, raisins and walnuts and mix until combined.
Spray regular sized muffin pan with cooking spray. Portion batter into nine of the muffin cups. Sprinkle raw sugar on top of each muffin. Bake at 375 degrees for 15-18 minutes or until golden brown.
Serve them warm.