I like bran muffins. I like the nutty flavor, the dense texture, and all that fiber. These muffins came out sweet and flavorful. Sure, they'd be awesome with a slathering of really good butter, but they're not bad as-is, either. They're especially good warm, so eat them right out of the oven or toast them up a bit.
The only thing I didn't love about these muffins is that they cooked up rather small. Maybe next time, I'll make fewer muffins and fill the tins a little higher. I might also work on lightening up the batter (cake flour instead of regular flour? I don't know!)
This recipe comes from Cooking Light. The only change I made was to use Craisins instead of raisins. Use what you want, and add any seasonings you might want. This would be good with some grated orange (with the craisins) or with some nuts and spices.
Cran-Bran Muffins, Makes 12
1 cup All Bran cereal (the kind that looks like twigs)
3/4 cup fat free milk
1/2 cup craisins
1/4 cup honey
2 Tablespoons vegetable oil
1 large egg, lightly beaten
1 cup all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
- Preheat oven to 400 degrees and spray muffin tins with cooking spray.
- Combine cereal and milk in a bowl; let stand 5 minutes. Add craisins, honey, oil and egg; stir well.
- In a small bowl, combine flour, baking powder and salt.
- Pour the flour into the cereal mixture and mix until just moist--but be sure not to over stir!
- Fill muffin tins about 2/3 of the way up. Bake at 400 degrees for 15 minutes (or until muffin springs back when touched lightly in the center). Serve warm.