These light tasting muffins freeze very well, and can can be varied according to you and your family's taste. It's made in one bowl, so it's easy and convenient.
- 1 cup Kellogg's all-bran cereal (not flakes or buds)
- 1 cup 2% low-fat milk (don't use non fat milk)
- 1 cup all-purpose flour
- 3⁄4 cup brown sugar (packed)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1 egg
- 1⁄2 cup vegetable oil
- 1⁄2 cup semi-sweet chocolate chips
- 1⁄2 cup golden raisin
- Preheat oven to 350 degrees.
- In a large bowl, combine cereal and milk. Let sit for a minute.
- Add remaining ingredients. Mix well.
- Place paper muffin cups in a muffin tin, and fill with mixture.
- Bake for 19 minutes.
- Let cool. Enjoy.
- Instead of chocolate chips and raisins, you may use fresh blueberries or raisins or chocolate chips.
These are delicious muffins! Chocolate chips AND raisins - what a great idea! Sweet and moist with great flavor and I got 12 good-sized muffins out of the batch. Thanks for sharing the recipe! Made for Fall Pick-A-Chef 2011
Made as given in the recipe & loved the chip & raisin combo, which, I thought, made a world of difference for bran muffins! We have a jar of sweet potato butter in the fridge, & spreading a little on these muffins was most enjoyable! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]