The Original All Bran Muffins
photo by Desiree Lynn Mullins
- Ready In:
- 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.
Questions & Replies
I substituted 1/4 of maple syrup and 1/4 of light brown sugar for the 1/2 cup of sugar. I also added 1/2 cup of milk at the end because the batter seemed too thick. Love the taste, now having problems tweaking recipe bake time. Baking at 400 degrees resulted in too much browning. I baked at 350 degrees for about 28 minutes which seemed to work, but did not see much crowning. I then tried another batch at 425 degrees for 5 minutes then changing to 350 degrees for 20 minutes. Almost perfect, good crown, good browning, but just a touch of doughiness in the middle. How does adding the extra liquid (maple syrup and extra milk) effect baking time?
Although this is very good, it isn't really the original recipe that appeared on Nabisco bran cereal boxes before the late 70s or early 80s, and I think that is what many of us remember when we think of our mother's recipes. I still have the original, which I will place here. If this one doesn't taste like what you remember, try the earlier one. You can substitute Kellogg's All Bran for the Nabisco cereal. I think this one is better because of the brown sugar.<br/>1 Egg<br/>1 c milk<br/>3 Tbsp vegetable oil<br/>1-1/2 cups Nabisco 100% Bran Cereal<br/>1 c sifted all purpose flour<br/>2 - 1/2 tsp baking powder<br/>1/2 tsp salt<br/>1/4 cup light brown sugar, firmly packed<br/><br/>Beat first three ingredients. Stir in cereal and let stand 5 mins (or longer). Sift together flour, baking powder, and salt. Blend in sugar. Add bran mixture, stirring just until combined, do not overmix. Fille greased muffin tins 2/3 full. Bake at 400 degrees for 18 - 20 mins. Makes 12 2-1/2 muffins.
Thank you for posting this. I use this recipe for my basis when making my "healthy muffins". I sub whey protein for 1/4 c. of the flour, I use splenda instead of sugar, a mashed banana or a 1/2 cup of canned pumpkin is always nice plus some cinnamon for flavor. I was just thinking of posting this so I don't lose it again and you did it! Thanks again.
On my monthly shopping spree I bought two large cereal boxes that were on promotion. They each came with a smaller box of all-bran flakes. This is not my usual brand of bran flakes, and I found them to be tasting like cardbox. This recipe became ideal for the purpose of using these bad bran-flakes. I timed it by three and added a cup of cake mix. A nother bonus was not having to use paper cups, as they came easily out of the pan. Will make again in orded to use the rest of the unused cereal.
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I made these a bit healthier by substituting a 4 oz container of apricot-apple sauce for the oil and unsweetened vanilla almond milk for the milk; I added 1/2 cup molasses for flavor and iron. I smeared virgin coconut oil in the tin so the muffins wouldn't stick. I also added chocolate chips to some of them (for my 3 year old). Using mini muffin tins, they were done after 15 minutes at 400 degrees. DELICIOUS!
Wonderful! Made 55 mini muffins - delicious little crispy bites. Used butter instead of PAM. Used whipping cream instead of milk & oil - had to add 1/4 cup more water with the egg. A splash of vanilla & a teaspoon of ginger - baked for 17 minutes & cooled on cookie rack - crispy deliciousness! Bringing a handful in to early am meeting - just the thing instead of stale "muffins" offered as breakfast (bringing my own coffee too LOL).
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