Recipe by Kellogg's® All-Bran®
"These bran muffins are a quick, hearty snack or a great way to start your day."
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1 1/4 cups
1 1/4 cups
I love these.
very few changes made here:
I added 1/2 tsp madagascar vanilla, 1/2 cup golden raisins and 1/2 cup california raisins and used organic sugar.
They turned out fluffy, and sweet.
They are OK when first taken out but I couldn't eat them the next day.
A great standby to add to our muffin rotation. I replaced the oil with unsweetened applesauce and used white wheat flour. I also added raisin.
I made these for my sister who isn't allowed fat due to illness. I replaced the oil with applesauce, and the egg with egg 2 egg whites, as suggested, and added some raisins and dried cranberries. They were a bit bland for me but she liked them as she hasn't had any 'cake' products for 3 months now and is really fed up! Thanks for sharing.
very delicious!! alterations to recipe:
used 1 c. whole wheat flour and 1/4 c. white flour. used 1c skim instead of 1 1/4 c. and added 1.5 c. processed Rome apple peels. added 1/2 c. bran. would have been even better with chopped walnuts.
I make mini muffins and freeze them. It makes a ton of them!
This is a really good recipe and I will definitely make it again. It has a good flavor to it just as it is, but if you're looking for variations try adding raisins or whatever other dried fruit you like.
Loved the ease of making this muffin. I made some substitutions though. First, whole wheat flour in place of the white flour, Splenda in place of sugar, Fiber One Original cereal in place of All Bran, nonfat dry milk and water in place of the milk and Hellman's Reduced Fat mayo in place of the oil. I also added about 1/4 t of cinnamon. The muffins came out a little more dense than white flour muffins would but they were tasty and moist all the same. Note: since Fiber One cereal tends to stay fairly crispy, even in milk, I let it sit for about 10 minutes before mixing in the dry ingredients.
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