Recipe by Carol Farrington
"Incredibly moist cake is also great for muffins. Very light-it will disappear very quickly."
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1 1/2 cups
whole bran cereal
packed light brown sugar
1 1/2 cups
Moist and light. I substituted the shortening with vanilla yogurt and a tbsp of oil, and it turned out great too.
Sorry but mine turned out dense and chewy...is it because I used baking powder instead of soda? Ah well, my toddler thought they were pretty tasty at least. Looks like he'll be the one eating them.
My family loved these muffins. I used a stick of butter instead of shortening, I cut the sugar in half, and used half whole wheat flour and half unbleached all-purpose flour. I made 12 small muffins and one 9-inch square cake with this- they were small, and the cake was thin (shallow), but they were tasty! The muffins were gone before breakfast was officially done. Next time I will probably add nuts, and maybe raisins.
People go crazy every time I make this! I often switch out applesauce for the shortening, and it's still wonderfully moist. For something more indulgent, I make a cream cheese icing and decorate with toasted almonds and coconut. This cake is famous!
I used 1 tsp cinnamon, reduced the sugar to 3/4 c (it had a perfect level of sweetness), used 1/2 whole wheat and 1/2 white flour, and added walnuts. It was very good, and I imagine that shredded carrots and/or cream cheese frosting would be delicious.
This recipe is so nice for a healthy treat. I look forward to having a muffin with coffee in the morning completely guilt free!! I substituted shortning for low fat sour cream with a tablespoon of canola oil, added a teaspoon of vanilla and substituted regular sugar with splenda blend brown and white sugar.
Great low-carb recipe! I added rasins. Don't worry when the mix feels really thick - as soon as you add the oatmeal & bran it becomes a perfect batter. Plenty sweet and moist.
I made this tonight trying to find a healthier alternative for Thanksgiving cake. This was fabulos! I added 1 tsp vanilla, 1/2 white and brown sugars, and 1/2 cp vanilla ff yogurt w/1 tbsp canola oil. I also added 1 cp shredded zucchini, 1/2 cp raisins and 1/2 cp pecans. Had to bake about 15-20 minutes longer as a muffin so the inside would get done. Great recipe: only 3 points a muffin if you are on Weight Watchers!
* Percent Daily Values are based on a 2,000 calorie diet.
Fabulous Oatmeal-Bran Cake
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 148
** Calories from Fat: 44
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