I am so glad to share these Super Moist Bran Muffins today.
Have you ever had a really moist, delicious bran muffin somewhere and then they don’t serve them anymore?
Back in the late 90’s, I think, McDonald’s was trying to offer more healthy options at breakfast. You know, because how many Egg McMuffins can you really take?
My favorite thing was their bran muffin. It came in it’s own little cellophane pouch so they could warm it for you if you preferred. And then, just like that, they weren’t serving them anymore. I haven’t been able to find a replacement for lo, these many years.
One day I was determined to Google and find a good recipe and this is the first one I found. It is moist and delicious and, HELLO, has apple butter in it. Come on, don’t tell me you aren’t drooling over it right now–and if you need a little extra of that, check out this recipe.
I was also excited to use up my supply of the cupcake liners that used to be a staple with my baking items. But since I have no kids at home, I haven’t been asked to make any cupcakes for school stuff, ya know? No bake sales, no fundraisers, no kids’ birthdays at school…Oh, wait. Everything has to be store-bought now, doesn’t it? Not going to get on my soapbox about the reasoning behind that decision, because I know the danger of nut allergies, cross-contamination, etc. But still.
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Super Moist Bran Muffins
- Yield: 24 1x
Description
Delicious and healthy–or at least adaptable to your needs-these bran muffins are a great breakfast option for a busy morning
Ingredients
- 1 1/2 cup all-bran cereal
- 1/2 cup boiling water
- 1/4 cup canola oil
- 1 egg
- 3/4 cup sugar
- 1 cup buttermilk
- 1 1/4 cup all-purpose flour, sifted
- 1 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup apple butter
- 1/2 cup chopped walnuts
- 1/2 cup chopped pecans
- 1/2 cup golden raisins
- Honey to drizzle
Instructions
- Preheat convection oven to 375°F (regular oven–400).
- In a large mixing bowl, pour boiling water over 1/2 cup of the bran cereal, mix in oil, then set aside.
- In another bowl mix egg, sugar and buttermilk.
- Add sifted flour, soda, salt and remaining dry cup of bran to the wet bran mixture, then add wet buttermilk mixture and stir.
- Stir in apple butter, nuts, and raisins. Mix thoroughly.
- Line muffin tins with cupcake liners and scoop batter into each.
- Bake for about 12 minutes (16-18 non-convection).
- Drizzle honey on top of muffins.
- Transfer muffins to wire racks to cool.
