All-Bran's Best Bran Muffins

All-Bran's Best Bran Muffins

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"A true classic – moist and delicious with an All-Bran* fibre boost."
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40 m servings 170 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 170 kcal
  • 8%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 26g
  • 8%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 350 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Stir together flour, sugar, baking powder and salt. Set aside.
  2. In large mixing bowl, combine cereal and milk. Let stand about 2 minutes or until cereal softens. Add egg and shortening. Beat well. Add flour mixture, stirring only until combined. Portion batter evenly into twelve greased 2 1/2-inch muffin pan cups coated with cooking spray.
  3. Bake in oven at 200 degrees C (400 degrees F) for about 25 minutes or until muffins are golden brown. Serve warm.
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  • Variations:
  • Molasses: Decrease milk to 1/2 cup. Add 1/2 cup molasses to cereal with milk. Omit sugar. Follow directions above.
  • Toasted Cinnamon: Split cooled muffins in half cross-wise. Spread cut surface liberally with butter. Sprinkle with mixture of 1/2 cup sugar and 2 tablespoon cinnamon. Place buttered side up on broiler rack. Toast under broiler for 2 to 3 minutes or until bubbly and brown.
  • *© 2010, Trademark of Kellogg Company used under licence by Kellogg Canada Inc.


  1. 24 Ratings

Most helpful positive review

In general, the muffin is palatable, but to add a bit of zing, I added a cup of dried cranberries, half a cup of orange juice, the zest of one orange, and upped the amount of all bran from 1 1/2...

Most helpful critical review

The muffins were tastless - their colour (as you can see from the pictures) was unappealing and the texture was much too firm and upleasant (I was careful not to overmix). I have tried many wond...

In general, the muffin is palatable, but to add a bit of zing, I added a cup of dried cranberries, half a cup of orange juice, the zest of one orange, and upped the amount of all bran from 1 1/2...

This is a fabulous basic muffin mix. I have been making it for years and everyone loves them. I change it up a bit by substituting wheat flour and brown sugar. I also add a 1/4 cup of milled fla...

very good foundation recipe, i made the following changes: used 1/2 whole wheat flour other half white, substituted applesauce for oil, substituted brown sugar for sugar and added blueberries.....

So delicious! The first time I made them as the recipe says, they were great. The second time I substituted the sugar for half honey, half molasses and I added in oatmeal for part of the All B...

this muffin was so good.I didn't change a thing in the recipe.My kids are picky eaters and they loved it.they hate the cereal all bran by it self but in a muffin it was sooooooooo good.thanks a ...

Be decadent!!! Fill cup 1/2 full with batter. Add 1/2 tsp of your favorite preserve or jam. NOT JELLY!! Fill the cups with batter and bake. Let's not be so healthy all the time.

Very Yummy! I tossed in two tablespoons of Wheat Germ and used half wheat flour.


I substituted the All Bran with rolled oats (after having them in the blender for a bit) and they still came out nice.

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