Bran Muffins made with bran FLAKES, not cereal. Really good, IMHO
Oh darn. I just typed this out and it went poof, so I’ll try again.)
This is a recipe for bran muffins made with bran flakes, instead of the bran cereal that has sugar and cost more money.
The original recipe was from the Boston Globe’s “Confidential Chat” column many years ago.
I have tinkered with the recipe to make it more to my liking. I have probably decreased the sugar and added chopped walnuts. Lately, we have also been soaking the raisins overnight, or for a few hours in rum, and the latest addition is to soak them in Captain Morgan’s spiced rum. If you were making these for anybody that does not consume alcohol, or who is a child or youth, I would omit the rum.
I meant to include this in the thread weeks back about bran muffins, made with flakes instead of cereal, but I was busy at the time and lost track.
I hope you enjoy them. They have a lofty crumb and are not overly sweet.
A reminder: any muffin mix should not be ”stirred” but ”combined gently to avoid creating a tough muffin. Also, if baking in a very dark muffin tin, you might want to cut back on the heat or decrease the baking time a wee bit.
pet
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Recipe for healthy bran muffins
Comments (3)Barb here's the one that I love which is also a low glycemic recipe. I made these for breakfast for many months. Really good. APPLE BRAN MUFFINS - Light & diet friendly 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 2/3 cup raisins 1 large apple peeled and cut into 1/4 inch cubes 1 low-cholesterol (omega-3) egg, lightly beaten 2 teasp vegetable oil 1/2 cup unsweetened applesauce 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...See MoreBran Muffins - What's your recipe?
Comments (22)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....See MoreMixed your bran muffins, Glenda...
Comments (5)You are more than welcome. Just how much MORE flakes did you add? Why don't you test bake one, to see? Is the batter real thick and heavy? It's been a l-o-n-g time since I made any. Oh, yes, I still have my bowl that I mixed and kept it in. A BIG one! I never topped with anything. Go for it! Never thought to, I guess. If you have allspice already, I think the cinnamon sugar might be too much spice. How about sugar? I DO know Sandi Iowa makes them, and her recipe is similar or identical to mine. Up to you, but I would test one. If it's dry then add more liquid. Have a safe drive. OH BTW, I DID buy all those home ec cookbooks. I remember so well making corn on the cob and rubbing it with peanut butter for butter. DON'T DO THAT! :O) Mine have BEEN gone, but still have my college home ec cookbook....See MoreRECIPE: Low Carb Blueberry Bran Muffins
Comments (1)Sue, Thanks for posting the recipe i will have to make this it sounds good. Ilene...See More
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