Best All Bran Muffins Recipes

THE ORIGINAL ALL BRAN MUFFINS

Steps:

• 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.

KELLOGG'S ALL-BRAN MUFFINS

Steps:

• Stir together flour, sugar, baking powder and salt. Set aside.
• In large mixing bowl, combine All-Bran cereal and milk. Let stand 5 minute or until cereal softens.
• Add egg, applesauce, and banana (if using). Beat well.
• Add flour mix, stirring only until combined.
• Portion batter evenly into 2 1/2-inch muffin-pan cups coated with cooking spray.
• Bake at 400° about 20 min or until lightly browned. Serve warm.

BANANA ALL BRAN MUFFINS

Steps:

• In a large bowl, put the baking powder and flour. In a smaller bowl, mix the beaten egg, the All Bran, the milk, mashed banana, and the vegetable oil. Let this mixture soak for five minutes and then add to first mixture. Mix together and then add walnuts and raisins. Bake in a preheated 350 degree oven for 20 minutes.

CLASSIC FROM THE BOX ALL BRAN MUFFINS RECIPE

Steps:

• Stir flour, sugar, baking powder and salt. Set aside. In large mixing bowl, combine All-Bran cereal and milk. Let stand 5 minutes or until softened. Add.
• egg and oil. Beat well. Add flour mixture, stirring only until combined.
• Portion batter evenly into twelve 2 1/2-inch muffin-pan cups coated with.
• cooking spray. Bake at 400 degrees for about 15-20 mins or until lightly browned.
• Serve warm. Yield: 12 muffins.
• This from the All-Bran cereal box!

BANANA NUT BUTTERMILK ALL BRAN MUFFINS

Steps:

• Set oven to 375 degrees F.
• Set the oven rack to second lowest position.
• Spray 12 muffin cups with non-stick cooking spray, and line with paper liners.
• Set the muffin trays on a baking sheet (the baking sheet is optional).
• In a medium bowl stir the HOT buttermilk together with the All Bran cereal, and let stand for about 6 minutes.
• Meanwhile puree the banana.
• After the 6 minutes, transfer the bran mixture to a large bowl, and add in the pureed banana; mix to combine.
• Mix the two sugars together, then add to the bran/banana mixture with the egg, vanilla and oil; blend well to combine.
• Mix together the flour, salt, baking soda, baking powder and cinnamon; add to the banana mixture; mix gently to make a soft batter.
• Fold in nuts and raisins (if using).
• With an ice cream scoop, divide the batter evenly between the muffin cups.
• Bake about 22-28 minutes or until muffins test done.
• *NOTE* Although it is not necessary, I like to place the muffin tins on a baking sheet to bake in the oven.

DIABETIC BLUEBERRY ALL-BRAN MUFFINS

Steps:

• Stir together Flour, Splenda,Baking Powder,& Salt. Set aside.
• In large mixing bowl,combine cereal & milk. Let stand 5 minutes or till softened.
• Add egg & applesauce. Beat well.
• Add flour mixture. Fold in blueberries.
• Spoon into paper lined & ( Pam) sprayed muffin pans.
• Bake 400 * 15 - 20 minutes. Makes 12.

BANANA ALL-BRAN MUFFINS

Steps:

• 1. Preheat oven to 400^. Spray twelve 2 1/2-inch muffin-pan cups or lined with foil bake cups.Or use 18 regular size muffin cups.
• 2. In a medium bowl stir together flour,sugar, baking powder, baking soda, and salt. Set aside. Combine the all-bran and shaken buttermilk and let stand at least 5 minutes.
• 3. In a large bowl add egg and oil. Beat well with a whisk. Whisk in zest, molasses, vanilla, and orange flavoring,if using. Mixture will look curdled. That's OK.
• 4. Fold in bran mixture with a wooden spoon and combine.Slowly add the flour mixture to the batter just until combined. Don't over mix it! Fold in remaining ingredients, stirring until just combined. Portion batter evenly into muffing cups using an ice cream scoop or large spoon, fill muffin cups full and bake about 20-28 minutes, until a wooden toothpick comes out clean inserted in the center.

ALL BRAN MUFFINS

Steps:

• Combine cereal and milk in medium size bowl. Set aside for 15 minutes.
• Combine flour, sugar, baking powder, and cinnamon in another bowl. Mix well.
• Add egg white and applesauce to cereal/milk mixture. Mix well.
• Stir in flour mixture. Stir until moistened. Add a splash of extra milk if batter seems too dry.
• Fold in raisins.
• Spray muffin tins well with no-stick spray. Do not use paper baking cups. Divide the batter into 12 muffin cups.
• Bake at 350 deg for 15-17 minutes, or until toothpick inserted into the middle comes out clean.
• Let muffins cool in the muffin tin for 5 minutes before removing.

ALL-BRAN PINEAPPLE AND FRUIT MUFFINS

Steps:

• Stir together flours, baking powder, salt and spices; set aside.
• In large mixing bowl, combine cereal, pineapple including juice and orange juice. Let stand 3 minutes or until cereal is softened. Add orange peel, egg whites and oil; beat well. Stir in dried fruit.
• Add flour mixture, stirring only until combined. Portion batter evenly into 12 lightly greased 2 1/2-inch muffin-pan cups. Using measuring-teaspoon, make a 1/2-inch indentation in top of each muffin.
• Bake in 400° F oven about 23 minutes or until golden brown. Cool about 15 minutes before adding filling.
• Filling: Beat together margarine, sweetener and vanilla. Fill each muffin top with measuring-teaspoon of filling. Serve warm.

ALL-BRAN MUFFINS OR BREAD

Steps:

• Mix milk, brown sugar, All-Bran and FruitBits (or raisins) in large bowl.
• Let sit for 2 hours.
• After 2 hours, mix in self-rising flour.
• Grease a 9x5x3 loaf pan or put paper liners in muffin tin.
• Spoon batter into loaf pan or into muffin cups 3/4 full.
• For bread, bake at 350 degrees Fahrenheit for 1 hour and 10 minutes.
• For muffins bake 20-25 minutes.

ALL-BRAN EXTRA FIBER MUFFINS

Steps:

• 1. Stir together flour, sugar and baking powder.
• 2. In a large mixing bowl combine cereal and milk.
• 3. Let stand 5 minutes or until cereal softens.
• 4. Add egg and applesauce.
• 5. Beat well.
• 6. Add flour mixture stirring only until combined.
• 7. Pour into 12 muffin cups.
• 8. Bake at 400 degrees for 20 minutes until lightly brown.
• 9. Serve warm.

ULTRA LOW FAT ALL-BRAN MUFFINS

Steps:

• Stir together dry ingredients (except cereal), set aside.
• In large mixing bowl, combine cereal with milk.
• Let stand 5 minutes until cereal softens.
• Add egg whites and mashed banana, mix well.
• Add flour mixture, stirring only til moistened.
• Spoon into 12 muffin cups sprayed with Pam.
• Bake at 400 F for about 20 minutes or until golden brown.

BEST ALL-BRAN MUFFINS

Steps:

• Stir dry ingredients together. Set aside.
• Measure cereal and milk into mixing bowl. stir to combine.
• Let stand 1-2 minutes or until cereal is softened. Add egg and oil. Beat well.
• Add dry ingredients to cereal mixture only until combined.
• Portion batter into 12 greased 2 1/2 in, muffin cups evenly.Bake for 25 minutes at 400 degrees. Enjoy!

TWEAKED ALL BRAN MUFFINS

Steps:

• 1. Preheat oven to 400 deg.Combine cereal and milk.Set aside. Combine dry ingredients.Add oil and egg to cereal mixture,stir in dry ingredients just until moistened.Spoon into 12 muffin pans.Bake 18-20 mins.

THE ORIGINAL ALL-BRAN MUFFINS

Steps:

• 1. Stir together flour, sugar, baking powder and salt. Set aside.2. In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal and milk. Let stand about 2 minutes or until cereal softens. Add egg and oil. Beat well. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin pan cups coated with cooking spray.3. Bake at 400°F about 20 minutes or until golden brown. Serve warm. VARIATIONS: * For muffins with reduced calories, fat and cholesterol, use 2 tablespoons sugar, 2 tablespoons oil and substitute 2 egg whites for 1 egg.* For muffins with reduced fat and cholesterol, substitute 2 egg whites for 1 egg and 1/4 cup sweetened applesauce (or 2 oz. jar bananas baby food) for 1/4 cup vegetable oil. (Muffin texture may vary slightly from The Original All-Bran Muffins recipe.)

ALL-BRAN CLASSIC CARROT MUFFINS RECIPE - (4.5/5)

Steps:

• Preheat oven to 400°F. In large bowl, stir together flour, cereal, sugar, cinnamon, baking powder, soda, salt raisins and carrots. Add buttermilk, oil, egg and lemon rind, stirring just until combined. Spoon into greased non - stick muffin tins. Bake in 400°F (200°C) oven for 20 minutes or until tops are firm to the touch.

ALL-BRAN MUFFINS MASTER MIX

Steps:

• Mix ingredients in order.
• Chill at least 4 hours.
• Add fresh apple, pear, pineapple, chocolate chips, blueberries, nuts, cranberries if desired.
• Bake at 350 for 25-30 minutes or toothpick comes out clean.

SUGARLESS ALL-BRAN MUFFINS

Steps:

• 1. Add All-Bran to bowl and mix in buttermilk, let set 30 min. mash bananas in same bowl, add oil and eggs.
• 2. In separate bowl add flour, salt and baking powder mix well, add walnuts and Craisins toss to coat. (This helps separate nuts and fruit when added to cereal)
• 3. After cereal mixture has softened and flour mixture, mix well, pour into greased muffin pans (I use 6 extra large, will make 8 regular size muffins).
• 4. Bake extra large muffins 25 min and regular size 20 min, in preheated 400* oven. I usually do not preheat my oven until I'm almost ready to bake as it heats up very fast, this will vary depending on your oven. Hope you enjoy. I have also added 1/2 chopped fresh apple, which is very tasty, you can also change nuts and type of dried fruit.

ALL BRAN BLUEBERRY MUFFINS RECIPE

Steps:

• 1. In medium bowl, mix together flour, baking powder, soda and salt. Set aside. 2. In large bowl, stir together cereal, milk and juice. Let stand 5 minutes or until cereal softens. Add eggs, oil and brown sugar; mix well. 3. Add flour mixture, stirring just until combined. Fold in blueberries. 4. Spoon batter into lightly greased or paper-lined muffin pan cups. Bake at 200ºC (400ºF) for 20 to 22 minutes, or until golden brown and tops of muffins spring back when lightly touches. YIELD: 12 muffins TIP: If desired, add 15 mL (1 tbsp) grated orange rind. Add with blueberries. PER MUFFIN: 202 Calories 4.5 g Protein 36.6 g Carbohydrate 5.5 g Fat 3.8 g Dietary Fibre

ALL-BRAN WITH EXTRA FIBER MUFFINS

Steps:

• 1. In mixing bowl, stir together flour, sugar, baking powder and salt. Set aside.2. In large mixing bowl, combine KELLOGG'S ALL-BRAN with Extra Fiber cereal and milk. Let stand about 5 minutes or until cereal softens. Add egg and oil. Beat well. Add flour mixture, stirring only until combined. Portion batter evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray.3. Bake at 400°F for 20 minutes or until lightly browned. Serve warm.