Recipe by Marie McIntire
"I added cinnamon flavor to a old bran favorite."
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2 1/2 cups
bran flakes cereal
2 1/2 cups
1 1/2 teaspoons
1 (10 ounce) package
Wow, I have NEVER tasted a better muffin in my life and I am not kidding!! Although I always try to lean my recipes out a bit to make them more healthy. I used FF Half/Half and substituted applesauce for the butter with just a splash of olive oil. I also use Whole wheat or Oat bran Flour and mix half and half with the white flour.
I really liked the idea of this muffin, but the recipe as is doesn't work.
I revamped it as follows:
2 1/2 cups whole wheat flour
1/4 cup brown sugar
1 tsp each of baking soda, baking powder, cinnamon and vanilla
1 1/2 cups buttermilk
1/8 cup canola oil
1/2 cup cinnamon chips
In a large bowl combine all the wet ingredients, mix throughly.
Add cinnamon, baking soda and baking powder.
Add flour and stir until almost all flour is mixed in, add chips and stir to combine.
Fill greased muffin tins, I got 12 large muffins, bake at 350, check at 20 minutes, my oven bakes hot, should take 20-25 minutes
I used sour eggnog and it was also a nice flavor enhancement. They were a huge hit at the office and I'll make them again!
I loved this recipe,moist and yummy. I will only use 5 ounces of cinnamon chips next time- the entire bag was too much!
Great use of a wealth of bran cereal I was gifted. I bought a bunch of bags of Hershey's cinnamon chips right around Christmas and stuck what I didn't use in the deep freeze so I was able to make these without substitutions. I ended up making a half recipe of this--12 muffins. To make it a little healthier, I used whole wheat white flour and cut the buttermilk by half and substituted homemade organic applesauce. I actually got exactly 12 muffins out of a half recipe of this--that almost never happens! 12 big muffins, as a matter of fact. 350 degrees for 20 minutes and they were perfect. Good with the cinnamon chips but I think these would be just as good with dried fruit (like raisins) or even chopped apples. It's really a good base for you to play with and make healthier (if you so desire) or throw in whatever you may have on hand. NOTE: The recipe does not say to soak cereal in milk. I've made bran muffins before out of bran cereal and I've always had better results if I soak the cereal in the milk/liquid for about 10 minutes before adding in the other ingredients. If you soak it, you won't have such an issue with wet batter, too. I think using whole wheat white flour helped with that a bit, too.
This is a nice muffin. I especially like the "cinnamon chips" thing! It adds flavor and texture. Some reviews rave about this recipe as being so "healthy"- but I beg to differ. Don't get me wrong, these are really good, but eating a muffin is like eating a piece of cake (flour, butter, sugar, etc). Just because you throw some bran in a recipe, isn't going to make it "healthy." :) This recipe is definitely tasty though.
Great recipe! Very yummy and easy to make.
I had to add about an extra cup of flour because the batter was really runny, and I didn't use the cinnamon chips because I didn't have any--just increased the ground cinnamon. They were awesome--we loved them!
* Percent Daily Values are based on a 2,000 calorie diet.
Cinnamon Bran Muffins
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 69
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These muffins are so moist and flavorful, you won't believe they're healthy, too!
These muffins are full of fiber, yet are also moist and very tasty.
See how to make mini muffins that taste just like cinnamon-sugar donuts.