Here's one that I have used which I love and will make it again soon. The recipe actually came from a weight loss program and you wouldn't know it, it's so delicious.

new link http://pic14.picturetrail.com/VOL554/968616/10228984/146708351.jpg

I've made these several times and they always turn out perfect. They're in the green light - go ahead zone of Rick Gallops' glycemic index list of breakfast or snack foods for those who are trying to keep their sugar and insulin levels down.

Ingredients:

3/4 cup All-Bran cereal
1 cup skim milk
2/3 cup whole wheat flour
Sweetener - equivalent to 1/3 cup sugar
2 teasp baking powder
1/2 teasp baking soda
1/4 teasp salt
1 teasp allspice
1/2 teasp cloves
1 1/2 cups

1. Mix the All-Bran and skim milk in a bowl and let stand for a few minutes.

2. In a large bowl, mix the flour, sweetener, baking powder, baking soda, salt and spices. Stir in the oat bran, raisins and apple.

3. In a small bowl, combine the egg, vegetable oil and applesauce. Stir, along with the All-Bran mixture, into the dry ingredients.

4. Spoon the mixture into an oil-sprayed 12-muffin tray. Bake at 350F for 20 minutes or until lightly browned.

Source: The Glycemic Index Diet
Rick Gallop ©2002
Random House Canada

My Notes:

You may have to find the oat bran in a diet or health food store
I used fructose for the sweetener but for anyone on a strict no-sugar diet use the artificial sweetener of your choice. Otherwise non-dieters use granulated white sugar.
The mixture is thick and dry-ish. Keep stirring until all is well mixed and don't think you made a mistake in the amount of milk.

SharonCb

Oops...sorry...that photo link under the title should have been taken out!

SharonCb

This is the recipe for bran muffins my grandmother gave me:

Bran Muffins

Combine:
3 cups All-Bran (or whatever bran cereal available)
1/2 teaspoon salt
1 cup boiling water

Cool.

Add:
2 cups buttermilk

In a separate bowl, cream:
1/2 cup butter
2 cups sugar
2 eggs (mix well after addition of each egg)

Combine with bran mixture. Add:
2-1/2 cups flour
2-1/2 teaspoons baking soda

Stir just to dampen dry ingredients.

Optional: Plump 1 cup raisins in boiling water - drain. Add to batter.

Bake at 375 F. for 20 minutes. If making mini-muffins, bake at 350 F. for 20 minutes.

Batter can be stored in refrigerator for up to 6 weeks.

Lori

I make these quite often and they are good. This one soaks the cereal in milk instead of water, but you still get a great muffin

The Original All-Bran Muffins
Preparation Time: 20 minutes
Total Time: 50 minutes
Servings: 12

Ingredients
1 1/4 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 cups Ready-To-Eat Cereal All-Bran® Original
1 1/4 cups fat-free milk
1 egg
1/4 cup vegetable oil

Directions
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.

Note

VARIATION: For muffins with reduced calories, fat and cholesterol, use 2 tablespoons sugar, 2 tablespoons oil and substitute 2 egg whites for 1 egg.

VARIATION: 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.)

Great thread! This is a recipe that I have been wanting to ask about....

Can you freeze the muffins? How well do they do if you freeze them and then thaw one them in the microwave every morning?

Starlightfarms, I freeze nearly any kind of muffin, I find they freeze very well. I stick them into a ziplock bag and just take one out as I want it. I've not tried to thaw one in the microwave, I just take one out for work, stick it in my lunch. It's thawed in a couple of hours. If I'm at all organized, I take one out the night before. Yeah, like that happens a lot.

This is the recipe I use, it's straight from Kellogg's (based here in Battle Creek, Michigan, so it's popular locally). I've used Post Raisin Bran (gasp!) with similar results, LOL.

Kellogg's Raisin Bran Muffins

1 tablespoon sugar
1/2 teaspoon cinnamon
1 1/4 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
3 cups kellogg's Raisin Bran cereal
1 1/4 cups milk
1 egg
1/4 cup vegetable oil

Preheat oven to 350°F.

In a small bowl, combine 1 tbsp sugar and cinnamon. Set aside.

Stir together flour, 1/2 cup sugar, salt and baking powder. Set aside. In a large mixing bowl, combine cereal and milk. Let stand about 2 minutes or until cereal is softened. Add egg and oil. Beat well. Add flour mixture to cereal mixture and stir just until combined. Scoop into lined muffin cups. Sprinkle evenly with topping.

Bake approximately 25 minutes, or until tester comes out clean.

Makes 12 muffins

Annie

The best bran muffins I've ever had came from a recipe out of a cookbook/nutrition book. I'm wracking my brain and I can't remember the exact title or the author's name. She's a nutritionist and this was THE book of its kind at the time (70's into 80's). She had a sequel.

The bran muffins included molasses (for the iron) and they were the richest, tastiest, moistest muffins!

I've lost the book but I vaguely remember seeing the recipe on-line some time ago (it required a search by book title or author, which I now can't remember!).

Does this ring a bell with anyone?

Joe

I freeze them two at a time in a ziplock bag, take them out of the freezer the evening before I want them and leave them in the bottom of the fridge.
They are perfect the next morning, even after many days in the freezer.

SharonCb

Thanks, everybody. Now for the taste testing :-)

Joe, I hope somebody can help you remember. The '70s are when I was eating those muffins, LOL.

Jane Brody?

lpink:

THANK YOU SO MUCH!!!

Hurray, I now have this recipe again (I found this on-line at epicurean.com):

Jane Brody's Best-of-Bran Muffins (from "The Good Food Book")

Ingredients:

3 Cups shredded bran cereal (All Bran)
1/2 Cup vegetable oil
1 Cup raisins
1 Cup boiling water
2 eggs,lightly beaten
2 Cups buttermilk
1/4 Cup molasses
2 1/4 Cups whole-wheat flour
4 teaspoons sugar
2 1/2 teaspoons baking soda
1/2 teaspoon salt, if desired

Directions:

1. In a large bowl, combine the cereal, oil, and raisins, and pour the boiling water over them. Set the mixture aside to cool slightly.

2. In a small bowl, combine the eggs,buttermilk, and molasses. Add this to the partly cooled cereal mixture.

3. In another small bowl, combine the flour, sugar, baking soda, and salt. Add the flour mixture to the cereal mixture, stirring just enough to moisten the dry ingredients. Cover the batter with plastic wrap, wax paper, or a damp towel, and let it stand for at least 15 minutes, preferably for 1 hour.

4. Preheat the oven to 400. Grease 24 muffin cups, and divide the batter among them, filling each cup about three-fourths full. Bake the muffins for 20 to 25 minutes. Remove the muffins from the oven, and, when they are slightly cooled, take them out of the tin and place them on a rack to cool completely.

Joe

Could it have been 'Diet for a Small Planet' by Frances Moore Lapp?

Caliloo, thanks for posting that recipe! It looks like the one that I remember making that made me fall in love with Bran Muffins!
Cathy

Here is a link that might be useful: Frances Moore Lappe

Cindy's Cafe Bran Muffins Makes 3 dozen 2-inch muffins.
from Cindy's Cafe and Catering, Mt Vernon, Ill. (from Ford Motor Travel Magazine)

1 cup boiling water
1 cup All-Bran Cereal
1 cup raisins
1/3 cup sugar + (¼ cup molasses - ¼ cup honey)
½ cup Crisco
2 eggs
2½ cups sifted all-purpose flour
1 teaspoon salt
2½ cups baking soda
2 cups buttermilk
2 cups 40% Bran Flakes Cereal
1 cup pecan pieces
Mix water, All-Bran and Raisins in a bowl and let stand. Cream suger and Crisco in large mixer bowl. Add Eggs one at a time. Sift Flour and Baking Soda together. Add alternately with Buttermilk. Mix well. Add Bran Flakes and Pecan Pieces. Stir in the Bran and Raisin
mixture. Fill greased muffin tins 2/3 full. Bake in a preheated 400o oven for approximately 20 minutes.
Note: For muffins to rise properly, they must be baked in a thoroughly heated 400o oven.
For Cake (12 x 9 pan) start at 400, then reduce to 350. Bake for 55 to 60 min., or until center of cake test indicates.
Personal Note: When I make this recipe I use 3 cups of All-Bran (instead of the 1 cup) and eliminate the 2 cups Bran Flakes entirely.

Joe, that seems like it would be very similar to my G'mas. I'm going to make that one first and go from there. Annie's may be contender 2. I doubt my grandmother ever had wholewheat flour. And, I seem to remember her using Post. Thanks for that reminder Annie, lol. Sharon, I love the apples in yours.

I'll probably try all of them at some point. Hubby doesn't mind being a taste tester.

Lisbet, I'm not trying to nit pick, but 2 1/2 cups of baking soda? LOL Should that be teaspoons?

IMPORTANT CORRECTION !!! in my recipe post, above.....

NOT.....2-1/2 cups BAKING SODA, SHOULD BE 2-1/2 TEASPOONS!

So sorry about that glaring error !

No problem, hun. Typing out recipes can be a pain.

Does anyone know of a cereal I could use in place of the Kellogg's All-Bran? I stopped buying it because it contains high fructose corn syrup, as do most Kellogg's cereals. I love these muffins though and would love to find a sub. Thanks!

Tracey

Tracey:

I like "Barbara's" cereals, especially their crispy brown rice. Try "Barbara's Shredded Spoonfuls".

Joe

I just made these (Jane Brody recipe) tonight and used Fiber One.
Haven't tried one yet, but I'll let ya know after breakfast tomorrow!

I subbed a banana for part of the oil, used homemade yogurt instead of buttermilk and added some chopped, candied ginger! Ya gotta go with what's on hand! LOL

After that I made banana muffins and some banana bread from the last three bananas. Yep, a baking fool tonight.

Deanna

UPDATE!!
Fiber One cereal works just fine! Very, very good with coffee! The muffins were great. A tiny, tiny bit toward the dry side, but that's probably due to my other substitutions (especially less oil).

Mornin' all!

:-)

Deanna

Thanks Deanna,

That's good to know! My g'mas were always a littly dry but a pat of butter and jam solved that. And that's how I want 'em. Can't wait to get to the store so I can make some!

No problem! Happy to be the taste tester! :-)

Anything else???

Deanna