Prep 15 mins
Cook 30 mins
This recipe came to me in a newsletter from dairygoodness.ca and boy am I ever glad I tried them. These have to be the very very best muffins I have ever made.
- 1 1⁄2 cups all-bran cereal (or 100% bran)
- 1 1⁄2 cups soured milk (or buttermilk)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄3 cup packed brown sugar
- 1 egg
- 1⁄3 cup molasses
- 1⁄4 cup melted butter
- 2 cups blueberries (frozen or fresh)
- Preheat oven to 375°F Lightly spray muffin pans.
- In large bowl, combine cereal with milk, let stand 10 minutes.
- In separate bowl, combine flour, baking powder, cinnamon, baking soda and salt.
- Whisk brown sugar, egg, molasses and melted butter into cereal mixture.
- Pour over dry ingredients and sprinkle with blueberries.
- Stir just until moistened.
- Spoon into prepared muffin pan. Bake 25 to 30 mins or until tops are firm to the touch.
- Note: to sour milk, spoon 4 tsp lemon juice or white vinegar into glass measuring cup, pour in enough milk to make 1 1/2 cups. Let stand for 5 mins then stir.
- If using frozen blueberries, do not thaw before adding to the muffins.
Wow! These muffins live up to their claim. I was so impressed with these. I used all whole wheat flour, and since I was out of regular molasses, I used mostly golden corn syrup with a touch of blackstrap molasses. The only problem is that I should have made a double batch!
Nice texture but that's about it. I find them not sweet enough as well as bland and generally uninteresting. Made exactly as per recipe except used all wheat flour (combo of whole wheat and white wheat). Boring muffins.
These turned out great. I made a half recipe which made 6 decent sized muffins, the only thing I changed is using a whole egg in the half recipe rather than a half egg. I added pecan halves and coconut sugar on top. They have just a touch of sweetness, which really works in a bran muffin. Will make again.