Prep 8 mins
Cook 20 mins
Easy to make and the kids love them plus you'll get 50% of your daily fiber!
Make and share this Pumpkin Bran Muffins recipe from Food.com.
- soak cereal in milk for 5 minutes.
- add remaining wet ingredients.
- combine all dry ingredients and add to wet.
- fill 12 muffins pan and bake 350 for 20 minute.
- They freeze well.
I like very dense, hearty muffins, so these certainly fit that bill. I think they may be a little heavy for many tastes, though, and my son commented that they were a little dry. The batter was quite dry, so the muffins really didn't bake up very attractively (of course, looks can be overrated :) ). I do think that with their fiber content being what it is, though, these muffins need to be judged on a different scale than most other muffins. I used 1% milk, subbed 1 large beaten egg (exactly 1/4 cup) for the egg substitute, used white whole-wheat flour (which, as opposed to regular whole-wheat, should have lightened them up a bit), and subbed Penzeys baking spice mix for the apple pie spice; I don't think any of these changes had a negative effect on the outcome. I froze the extras and am enjoying them for quick, fiber-filled breakfasts. Just a note about kids, since you mentioned them in your description: I would be careful serving these to very young children, especially those who may not be accustomed to a lot of fiber in their diets. Children's fiber requirements are less than adults (general rule of thumb for recommended grams is age plus 5), and with very young children it would be easy to overdo it with very many of these over a short time. Anyway,I liked them--thanks for posting!