READY IN 40 mins

Roxie's Bran Muffins

Read Reviews (107)

"This recipe was given to me by my midwife after having a baby. Guaranteed to make everything, and I mean everything, better!!!" — Lisa

Directions

Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper cupcake liners.
Cover raisins with water in a microwave-safe bowl, and microwave on High for 1 minute to plump. Drain the raisins, and set aside.
Beat the egg with milk in a bowl, and mix in the bran cereal. Let the mixture stand until the cereal absorbs the liquid, about 5 minutes. Gently mix in the plumped raisins, flour, baking soda, cinnamon, melted butter, shredded apple, mashed banana, and honey, and stir a few times to mix.
Spoon the batter into the prepared muffin cups, and bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Kitchen-Friendly View

PREP 15 mins
COOK 20 mins
READY IN 40 mins

Reviews More Reviews

Most Helpful Positive Review

May 12, 2009

Very moist, not what I expected from a bran muffin. It had a light fruity taste and just the right amount of raisins. I didn't bother microwaving the raisins to make them soft, I just let them soak in the milk/egg/cereal mixture for five minutes. I used all-purpose flour as opposed to wheat and 2 Tbsp. of veg. oil instead of melted butter. I also added 2 Tbsp. of brown sugar. These made exactly 12 muffins that rose up nicely and they were done in 20 minutes - perfect!

—Jillian

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Most Helpful Critical Review

Jun 08, 2010

These were pretty good. I opted for dried blueberries instead of raisins, and used a bran flake cereal with strawberries in it, for more of a berry medley muffin, which worked out well. The banana added a subtle layer of flavor. I was worried that the banana plus shredded apple would provide too much moisture, however they weren't over moist. There is just enough though, to ensure that these won't keep for long.

—CC♥'s2bake

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135 Ratings

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Aug 17, 2009

This is a really good bran muffin recipe and very easy although I did make some changes. I didn't have bananas so I subbed in 1/3 cup of vanilla yogourt and added 1/2 tsp of vanilla, 1/4 tsp salt and 1/2 tsp baking powder. I also used white flour and subbed blueberries instead of raisins. They were very moist and tasty. I did bake them at 400 but they were ready in 15 minutes. I'll keep this in my files and definately make again.

—ALTAROSE

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May 13, 2009

I thought that this is a realy great recipe! The only thing I did for a change is that I added a little vanilla and baking powder. the baking powder makes them puff up a bit more.

—sweetheart

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Jan 29, 2010

Yum yum yum!! These are so good! I followed the recipe exactly like it was..well, with the exception i put my apple in the food processer and made it in very small chunks instead of shredding the apple. I read some reviews that said these don't rise much so they added baking powder. i would NOT do that personally. It was perfect like it was, just be sure to fill your muffin cups full b/c they do not rise much. My huband said these were the moistest muffins he's ever had. My kids couldn't get enough of them. I will make these often!!

—Michelle

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Feb 05, 2010

SCORE! I have tried several bran muffin recipes and these are THE BEST. My 9 year old wanted to sign up on here to tell you all that even though she really, really doesn't like raisins you don't even know they are in here. I have made several batches during the last week and they are wonderful every time, friends raved as well. I use the following substitutions: SOY MILK instead of dairy, 1 Tbs OIL & 1 Tbs APPLESAUCE instead of butter. I like to add 3/4 tsp BAKING POWDER for just a little fluff and I prefer Granny Smith apples not only for the tartness but also for the pretty flecks of green from the peel. I have even substituted 1/3 ground oat and flax for 1/3 of the flour (that I ground myself when I was short on WW flour) and they still turned out light & moist. This will replace my refrigerator muffin mix as they are well worth the bit of time. Thank you for sharing Roxie's recipe :)

—JustJodi

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Aug 25, 2010

These turned out wonderfully. Had my three year old daughter help me make them. Made a few changes. I used Raisin Bran Cereal instead of using raisins and plain bran cereal. I soaked the cereal in the milk and egg for almost 10 minutes-just while i was getting the other ingredients together. Also used 2 Tbsp of applesauce instead of butter and 1/3 cup honey as others had suggested. I also used all organic ingredients which i think makes it taste better. I will surely be making these again and again. Might try making them different ways. A handful of walnuts would sure top them off! OH and my daughter LOVED them. She kept asking for more. Eventually had to cut her off, lol.

—Tia

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Oct 16, 2009

Excellent use of leftover/stale Bran cereal! I did not have any bananas so used 3/4 cup unsweetened applesauce (and foregoed the apple as well), I also subbed Splenda - 2 tbsp. for the honey as I had no honey! :) They just came out of the oven and they are nice, light and fluffy! (Oh yeah, they do need baking powder - I used 1/2 tsp for the batch). Thanks for the recipe! I needed one in a flash and this one was Exchange recommended!

—Gitano

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Nutrition

Calories
173 kcal
9%

Carbohydrates
38.1 g
12%

Cholesterol
24 mg
8%

Fat
3.3 g
5%

Fiber
7 g
28%

Protein
3.6 g
7%

Sodium
209 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Roxie's Bran Muffins

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 173
Calories from Fat: 30

% Daily Value *
Total Fat 3.3g 5 %
Saturated Fat 1.7g 9 %
Cholesterol 24mg 8 %
Sodium 209mg 8 %
Potassium 288mg 8 %
Total Carbohydrates 38.1g 12 %
Dietary Fiber 7g 28 %
Protein 3.6g 7 %
Sugars 21.9g
Vitamin A 6 %
Vitamin C 6 %
Calcium 5 %
Iron 24 %
Thiamin 22 %
Niacin 27 %
Vitamin B6 53 %
Magnesium 16 %
Folate 90 %

* 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.