An easy buttermilk bran muffins recipe made with All-Bran cereal and buttermilk. Buttermilk keeps these muffins moist. Serve these quick and easy muffins warm for breakfast or brunch.
Always a favorite, bran muffins are a staple for an everyday breakfast treat. These are kept moist with buttermilk in the recipe.
If you are looking for a healthy, high fiber bran muffin that still tastes great and is not dry and crumbly, try this recipe.
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You may not have actually eaten All-Bran cereal in a long time on its own, but it does make for a tasty muffin. Once it is soaked in buttermilk, the cereal softens up and the buttermilk lends a great flavor.
Powdered buttermilk is usually found in the baking isle at your favorite grocery. I find it easier to use and store powdered buttermilk vs. fresh as it is not an ingredient I use frequently. It will keep in the refrigerator a long time.
Buttermilk Bran Muffins
Buttermilk Bran Muffins
This easy buttermilk bran muffins recipe is made with bran cereal and buttermilk. Buttermilk keeps these muffins moist. Serve them for breakfast or brunch.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Keyword: buttermilk bran muffins
Author: Laura Warnke
- 1-1/4 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1/4 cup powdered buttermilk
- 1-1/2 cups All-Bran cereal
- 1-1/4 cups water
- 1 egg
- 1/3 cup vegetable oil
Preheat oven to 400 degrees.
Grease muffin tin with either cooking spray oil or butter and flour.
Sift together flour, baking powder, baking soda, salt, sugar and buttermilk powder and set aside.
In a separate mixing bowl, add all-bran cereal and water. Let stand 1-2 minutes until the cereal has softened.
Add egg and vegetable oil and beat well.
Add the dry ingredients to your cereal mixture, stirring just until moistened. Do not over-mix.
Spoon batter into muffin tin about 3/4 full. Do not let batter sit.
Bake right away for 20-25 minutes or until the muffins are golden brown.
Makes 12 muffins.
If you wish you can add 3/4 cup of fresh raisins to the batter.
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