The Original All-Bran® Muffins
20 mins. Prep time
50 mins. Total time
• 1 1/4 cups all-purpose flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 2 cups Kellogg’s® All-Bran® Original cereal
• 1 1/4 cups fat-free milk
• 1 egg
• 1/4 cup vegetable oil
Stir together flour, sugar, baking powder and salt. Set aside.
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.
Bake at 400° F about 20 minutes or until golden brown. Cool 10 minutes. Serve warm.
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.)
My Variation: I add wheat germ (about 2 Tablespoons), chopped canned peaches (drained) about 1/2 to 3/4 cups, chopped nuts (pecans or walnut) and yogurt (Greek or regular) can be substituted for the milk. I also add 1 teaspoon vanilla extract. Optional about 1/2 to 3/4 tsp. baking powder if you add these ingredients. You might need to bake a bit longer due to the added moisture. This also makes a bigger batch, since you have added fruit and nuts, so grease a few extra muffin cups. They are a moist and healthy muffin that is low in sugar and fats.